Last week was a bit of a cheat’s mousse, so this week I was determined to go old school authentic.
And who else to turn to but Michel Roux for a classic berry mousse?
I’d originally planned to use frozen raspberries for this recipe, but for some reason there were some fantastic looking strawberries in the supermarket – just when you thought berries had gone out of season!
So now this is a strawberry mousse spiked with Cointreau rather than Michel’s raspberry mousse spiked with kirsch.
I’ll say upfront that while this recipe was easy enough, it sure was messy! I felt like I used every bowl, whisk, spatula and saucepan in my kitchen.
And that’s because it’s essentially a number of individual processes brought together at the last minute.
I started by making the Italian meringue which was a first for me. I’d been nervous in the past about dealing with sugar syrups but this was surprisingly simple.
The berry purée was also a breeze although I think I may need to invest in a finer sieve because there are loads of tiny seeds in my mousse.
I knew from last week’s post that gelatine needed to be melted if going into a cold mixture and loved the idea of melting it in booze – genius!
Now that I’ve mastered this simple mousse recipe, I’m looking forward to pimping it up as Michel suggests – rolling it into a roulade or layering it on top of a sponge finger mousse.
I’m planning in the not too distant future to try out a Charlotte and some verrines to bring together cakes, biscuits and mousses in one go.
1 ½ sheets leaf gelatine
300ml strawberry purée (made by blending and sieving approx. 400g fruit)
100ml whipping cream
2 tbsp Cointreau
2 egg whites
120g caster sugar
10g liquid glucose
25 ml water
Soak the gelatine in a shallow dish of cold water and allow to soften for 5 minutes.
Make an Italian meringue by heating the sugar, liquid glucose and water in a saucepan over a medium heat. When it reaches 110 degrees, starting to whip the egg whites until they form stiff peaks. When the sugar syrup reaches 121 degrees, remove it from the heat. Pour into the egg whites in a steady stream, then leave to mix over a medium speed for 15 minutes.
Pour the strawberry purée into a bowl and mix in the Italian meringue using a balloon whisk.
In another bowl, whip the cream to soft peaks, then fold into the meringue mixture using a plastic spatula.
Heat the Cointreau over a medium heat, then add the gelatine leaves (removing any excess water beforehand). When dissolved, pour into the meringue mixture and fold through gently.
Pour into glasses and refrigerate for at least 2 hours.