- Special Pricing
- For the Mousse:
- 3 cups strawberries
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons unflavored gelatin
- 3/4 cup hot water
- 1 1/4 cups cream, whipped
- For the Meringue:
- 8 egg whites
- Pinch of cream of tartar
- 1 cup superfine sugar
- 1 1/2 cups confectioners' sugar
- Whipped cream, to decorate
- 2 cups strawberries, to decorate
*Grapeseed oil for greasing the pan
Lightly grease an 8-cup charlotte mold with grapeseed oil.
FOR THE MOUSSE:
Combine the strawberries, sugar and lemon juice in a food processor and process until smooth. Sprinkle the gelatin over the water and let dissolve, about 5 minutes. Stir into the strawberry mixture and refrigerate until the mixture begins to set, about 30 minutes. Lightly fold in the whipped cream and pour into the charlotte mold. Refrigerate until set, about 40 minutes.
FOR THE MERINGUE:
Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in 4 tablespoons of the superfine sugar and continue beating for 2-3 minutes. Add the remaining sugar and all of the confectioners' sugar and quickly fold through with a metal spoon.
Place the meringue in a pastry bag with a plain nozzle and pipe finger-shaped lengths 1/2-3/4 inch higher than the mousse onto the baking sheets. Bake for 1 hour, or until meringues sound hollow when gently tapped. Turn off the oven. Loosen the meringues and leave in the oven for a further 30 minutes, until dry.
Loosen the edges of the mousse with a knife that has been dipped in hot water. Turn out onto a serving plate and slide rapidly from side to side to unmold the mousse. If necessary, dip the mold briefly into a bowl of hot water and repeat the procedure until the mousse is unmolded.
Spread the cream around the sides of the mousse and place the fingers of meringue over the cream. Pile the strawberries on top of the mousse and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
344 calories; 6g total fat; 20mg cholesterol; 54mg sodium; 71g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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