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  • 1 tsp gelatin
  • 8 1/2 oz of strawberry puree (room temp)
  • 4 tbs of powdered sugar
  • juice of lemon
  • 7 egg whites
  • 4 oz granulated sugar
  • 2 tbs cold water
  • 12 1/2 oz heavy cream


  • Sprinkle the gelatin into a bowl containing 1 tbl of cold water.
  • Combine the fruit puree, powdered sugar, and the lemon juice in a large bowl. Whisk until well blended.
  • Prepare a swiss meringue. Put granulated sugar and egg whites in bowl over double boiler and heat until sugar dissolves. Transfer to electric mixer and whip to stiff peaks.
  • Dissolve the gelatin over a double boiler. Whisk gelatin into fruit puree.
  • Whip heavy cream in mixer to stiff peaks.
  • Transfer the meringue to a large bowl. Fold the puree into meringue.
  • Carefully fold heavy cream in mixture.

Categories: Dessert  Mousse 
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