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Strawberry mousse in verrines
A light strawberry mousse presented in verrines, with a strawberry compote at the bottom and decorated with fresh strawberries. Ideal for a spring dessert, easy to prepare and lighter than a traditional cake.
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Cost Breakdown
Critical Success Points
- • Cooking the compote until thickened
- • Complete dissolution of the gelatin
- • Whipping the egg whites to firm peaks
- • Delicate incorporation of the purée into the whites to avoid deflating them
- • Whipping the very cold cream
Safety Warnings
- • Handle raw egg whites with clean utensils to avoid any risk of salmonella.
- • Ensure the gelatin is fully dissolved to avoid a grainy texture.
- • Be careful of boiling water splashes when cooking the purée.
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