Strawberry mousse in verrines
Recipe by JustInCooking
A light strawberry mousse presented in verrines, with a strawberry compote at the bottom and decorated with fresh strawberries. Ideal for a spring dessert, easy to prepare and lighter than a traditional cake.
MediumFrenchServes 5
Printable version with shopping checklist
Source Video
57m
Prep
20m
Cook
10m
Cleanup
1h 27m
Total
Cost Breakdown
Total cost:$11.90
Per serving:$2.38
Critical Success Points
- • Cooking the compote until thickened
- • Complete dissolution of the gelatin
- • Whipping the egg whites to firm peaks
- • Delicate incorporation of the purée into the whites to avoid deflating them
- • Whipping the very cold cream
Safety Warnings
- • Handle raw egg whites with clean utensils to avoid any risk of salmonella.
- • Ensure the gelatin is fully dissolved to avoid a grainy texture.
- • Be careful of boiling water splashes when cooking the purée.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium