Barley Free Gluten Free Strawberry Mousse
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Learn more →Ingredients
4 servings
For the mousse
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp granulated sugar, divided
- 1 tbsp fresh lemon juice
- 1 cup heavy cream, cold
- 2 pasteurized egg whites
- 1 pinch cream of tartar
- ½ tsp vanilla extract
For serving
- fresh strawberries, sliced, for serving (optional)
Instructions
- 1
Combine the hulled strawberries, 2 tablespoons of the sugar, and the lemon juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Pour the purée through a fine-mesh strainer into a large bowl, pressing with a spatula to extract as much liquid as possible; discard the seeds. You should have about 1 cup of purée. Set aside.
- 2
In a large, clean bowl, beat the cold heavy cream with a hand mixer on medium-high speed until it holds firm peaks, about 3–4 minutes. Cover and refrigerate while you prepare the egg whites.
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