Ingredients 1 cup chopped strawberries 1/2 cup sugar, divided
5 Tbs. water, divided
3/4 tsp. unflavored gelatin
Dash of salt
2 large egg whites
1/4 tsp. vanilla extract
1/2 cup heavy whipping cream
Directions 1. Combine chopped strawberries and 1 Tbs. sugar in a small bowl, tossing gently, and let stand for 10 minutes. Process with an immersion blender, or in a food processor, until smooth. 2. Pour 2 Tbs. water in a large bowl, and sprinkle with gelatin. Let stand for 5 minutes.
3. Place 6 Tbs. sugar, 3 Tbs. water, and a dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240F (about 4 minutes). 4. Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy. Gradually add remaining 1 Tbs. sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in vanilla.
5. Place cream in a large bowl;beat with a mixer at high speed until stiff peaks form. Gently fold 1/4th of egg white mixture into whipped cream. 6. Fold in the remaining egg white mixture. Fold in strawberry mixture.
7. Spoon about 1/2 cup mousse into each of 6 dessert glasses; chill 2 hours, or until set.
The recipe that follows was brazenly pulled from the website, "my recipes", but Carol sent me a similar one last year which I never included in a newsletter as it was such a small harvest that it seemed pointless. Being as I've lost track of her recipe I found one that sounds great.