Today's sweet proposal is a delicious red berry mousse, a colorful and flavorful dessert that is simple and quick to make. For this recipe, you can use either fresh or frozen fruits, as red berries are not always available out of season. If using frozen fruits, take them out of the freezer one hour before starting the preparation.
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If using fresh fruits, wash them thoroughly and remove any stems or leaves if necessary.
Place all the fruits in a saucepan along with 100 grams (3.5 oz) of sugar. Cook over low heat for 10 minutes.
Once cooked, remove the fruits from the heat and blend them using a blender or immersion mixer. Add the unflavored gelatin and mix well to fully incorporate the ingredients.
In a bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar, folding it in gently with smooth, enveloping movements to keep the mixture airy.
Gently fold the whipped egg whites with sugar into the fruit mixture.
Whip the heavy cream until it reaches a medium peak consistency. Carefully fold it into the main mixture, using gentle movements to maintain the mousse's light texture.
Divide the mousse into serving glasses or dessert cups. Refrigerate for about 4 hours to set.
If using frozen fruits, take them out of the freezer one hour before starting the preparation to ensure they blend smoothly.
Use gentle folding movements when combining the whipped cream and egg whites to maintain the mousse's airy texture.
For a more vibrant presentation, garnish with fresh mint leaves along with the whipped cream and strawberries.
Can I use frozen berries for this recipe?
Yes, you can use frozen berries. Just make sure to take them out of the freezer one hour before starting the preparation.
How long does the mousse need to chill?
The mousse needs to chill in the refrigerator for about 4 hours to set properly.
Can I substitute gelatin with another thickening agent?
You can use agar-agar as a substitute for gelatin, but the texture may vary slightly.
What is the best way to whip egg whites?
Use a clean, dry bowl and beat the egg whites until stiff peaks form. Gradually add sugar while folding gently to maintain the airy texture.
Can I make this mousse ahead of time?
Yes, you can prepare the mousse a day in advance and store it in the refrigerator until ready to serve.
