Strawberry Mousse

Strawberry Mousse

This recipe uses the egg whites uncooked, so pasteurize your eggs or buy pasteurized egg whites if you’re making this for young children, seniors, or anyone immunocompromised. Serves 4, double it if desired.


1 pound of fresh strawberries

1/2 cup of sugar

1 egg white

1 cup of whipping cream or dairy free whipping cream


Wash and stem the strawberries. Cut them into quarters or smaller if they’re large.

In a medium pot, add the strawberries and the sugar. Bring heat to medium/low and cook for 10 minutes or so, until the fruit has started bubbling. Reduce heat slightly and cook another 10-15 minutes.

Allow the strawberry mixture to cool a bit, then use an immersion blender or potato masher to reduce remaining chunks. You can also transfer to a blender or food processor to puree. Set aside and allow strawberry mixture to cool completely.

In a stand mixer or medium bowl with hand mixer, whisk the egg white until stiff peaks form. Set aside.

In a large bowl, using your hand mixer or stand mixer, whip the heavy cream into stiff peaks. Set aside.

Using a rubber spatula, gently fold the strawberries into the egg whites. Work carefully and slowly, trying to avoid deflating the egg whites.

Using the same gentle motion and a rubber spatula, fold the strawberry egg white mixture into the whipped cream.

Spoon into parfait glasses and refrigerate at least 2 hours or overnight. Garnish with more whipped cream, strawberries, and/or mint sprigs. Enjoy!

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