Mousse de fraise meringuée

Serves 12 to 16.

1/4 cup of orange juice
2 Tbsp of lemon juice
2 envelopes of unflavored gelatin
3 pints of fresh strawberries (2 packages 12 oz. whole unsweetened strawberries)
1 1/3 cups granulated sugar
1/4 cup of Grand Marnier
6 egg whites
1 cup of heavy cream

  • Make sure the egg whites are at room temperature.
  • Combine orange and lemon juices in a small bowl.
  • Sprinkle gelatin over and let rest for at least 5 minutes.
  • Purée berries in food processor. There should be 3 cups. Set aside 2.
  • Combine remaining 1 cup of purée with 2/3 cup of sugar in a saucepan.
  • Cook over low heat, stirring often, until mixture just begins to simmer and sugar is dissolved.
  • Remove from heat.
  • Scrape softened gelatin into the hot berry mixture, and stir until dissolved.
  • Stir in the remaining purée and the Grand Marnier.
  • Pour into a large mixing bowl and refrigerate until mixture starts to set.
  • In a small saucepan, put together 1/4 cup of water with the remaining 2/3 cup of sugar.
  • Place the egg whites in large bowl of electric mixer, and begin beating at medium speed.
  • At the same time start cooking the water and sugar and bring to a boil.
  • When the egg whites are at the soft peak stage slowly drizzle the hot syrup down the side of the mixing bowl.
  • Continue beating one or two minutes, until meringue has cooled.
  • With mixer on low speed, pour in strawberry mixture and blend for a few seconds.
  • Whip the cream to soft peaks and fold it into the mousse
  • Turn into a decorative bowl and chill at least 5 to 6 hours.
  • You can decorate top of mousse with some fresh strawberries or whipped cream.

You can also make a sauce to accompany the mousse with:

1 package of unsweetened strawberries
1/2 cup of sugar
2 Tbsp of lemon juice