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Categories:Viewed: 23 - Published at: 4 months ago
Ingredients
- FOR THE STRAWBERRIES:
- 1 Tablespoon Unsalted Butter
- 1 quart Strawberries, Cleaned, Halved (leave A Few For Garnish)
- 1 whole Lemon, Zest And Juice
- 1/4 cups Honey
- FOR THE WHIPPED CREAM:
- 1 cup Heavy Whipping Cream
- FOR THE MERINGUE:
- 3 whole Egg Whites, At Room Temperature
- 1/4 teaspoons Cream Of Tartar
- 3/4 cups Granulated Sugar
Method
- For the strawberries:
- Preheat oven to 350°F. Butter a baking dish. Place strawberries cut side down in the baking dish. In a separate bowl combine lemon juice, zest and honey. Pour sauce over strawberries, making sure that each berry is evenly coated. Roast strawberries for about 30-40 minutes. Remove from oven, cool completely. Once cool, strain strawberries through mesh sleeve; saving liquid if desired. Place strawberries in food processor and puree.
- For the whipped cream:
- In a mixing bow with a whisk attachment, whip the heavy whipping cream until medium peaks form. Set aside.
- For the meringue:
- In a mixing bowl with a whisk attachment, place eggs and cream of tartar. Mix until combined. Slowly add the granulated sugar. Beat on high until stiff peaks appear.
- For the assembly:
- In a large bowl, place 1/2 cup of the strawberry puree. Fold in 1/3 cup of the meringue. Addmore puree if necessary and keep folding meringue gently until all is added. Gently fold in the whipping cream.
- To serve, pipe mousse into serving glasses and top with sliced strawberries and a drizzle of the remaining liquid if desired.
- Recipe adapted from Cook Street.
