Strawberry Mousse

Yesterday I shared my salmon with riced cauliflower recipe and mentioned my dessert would be next. Well here is the delicious strawberry mousse I made for dessert.

Last month I went on a week’s vacation to Cherokee with my dear neighbors. A trip there is definitely worth a stop to Darnell Farms for fresh fruits and vegetables. We stopped the morning we left to come home and they were just bringing in fresh picked strawberries from the fields! April and I each got a large basket of them and when I got home I washed them, cut the hulls off and flash froze them. After they were frozen I put in zip lock bags and can use as many or few as I need.

Strawberry Mousse

I don’t remember where I found this recipe, I’ve had it for quite awhile and it’s so quick and easy to make.

All you need is frozen strawberries, sugar if desired and an egg white.

Add about 2 cups of frozen strawberries to a blender or food processor and blend on high for a minute. It will be like a puree. I’ve tried it both with 2 tablespoons of sugar and without any and don’t see much of a difference because strawberries have natural sugar in them. But if you use sugar, blend that for another minute so it’s combined with the berries. When you add the egg white, that’s when the magic begins. Blend on high for three to four minutes and it becomes smooth and fluffy almost like meringue. It will double in volume and be lighter in color after adding the egg white.

After all the ingredients are blended together, you have delicious strawberry mousse. I spoon it in a glass half full then added blueberries then another layer of the mousse with more blueberries. Of course another option is to top it off with whipped cream! This is such a delicious dessert that is a perfect ending to dinner.

I’ve also made this substituting layers of whipped cream instead of the blueberries. Both variations were delicious!

Blueberry Picking and Mousse

Talking about desserts, my neighbor and I went blueberry picking a few days ago and came home with some mouth watering blueberries. I washed them, removed any stems that may still be on them and flash froze these like the strawberries. After frozen, I store in freezer bags and I can take out how many I need for muffins, cakes, or mousse!

I decided to try this recipe using frozen blueberries and the verdict is in, the blueberry mousse is as delicious as the strawberry! However the consistency was a bit thinner, I’m thinking maybe because the berries weren’t totally frozen. But non the less it was great. I did put a cup in the refrigerator for my neighbor to take one home for her son and it had been in the fridge for about half and hour and it thickened up nicely.

So from a delicious salmon with riced cauliflower dinner to strawberry mousse and an experimental blueberry mousse, my company was pleased with everything!