This is a simple dessert but it looks SO effective – people will think that you have gone to a lot of trouble but YOU know better!
2 punnets strawberries
2 egg whites
½ cup of caster sugar - Fig 1
Fig 1 - the caster sugar, eggs and strawberries.
Take the cores out of the strawberries and cut them into halves. Put the strawberries directly into the bowl of a food processor - Figs 2 and 3. Add the two egg whites and the caster sugar, and process on medium speed for 12 minutes - Fig 4.
Fig 2 - halved strawberries, sugar and egg white put in the food processer.
Fig 3 - during the course of processing.
Fig 4 - processed for 12 minutes - note the large increase in 'bulk'.
The strawberry ‘foam’ or mousse thus formed is tipped into a bowl, and the bowl then refrigerated for about 2 hours - Fig 5, until ready for serving. It can be refrigerated up to a day.
Fig 5 - the mousse is tipped into a bowl which is then refrigerated.
Serve the strawberry mousse in small bowls - Fig 6 with a strawberry on top.
Fig 6 - strawberry mousse in a bowl for ready for serving.