I'm a big fan of mousses. I feel like a good mousse can fit any occasion - a fancy dinner party, picnic lunch, or just a regular Tuesday night. A mousse can be almost any flavour you can think of, perfect for any and every season. And the texture of a light, smooth, and airy mousse can't be beat.
Another big plus to making mousses - very little cooking involved! That means you don't have to be sweating over a stove when it's already 30 degrees in your kitchen. Another plus - it's the perfect make-ahead dessert. Just whip it up (literally), chill it, and you're done! Pull it out of the fridge and serve it. Super simple.
This mousse has more strawberry puree than whipped cream, so the strawberry flavour really shines. If you can, try to get local strawberries, ones that are red all the way through and super flavourful. I didn't have those when I made these and they still tasted great, but they'd be even better with the tasty little strawberries that are packed with flavour.
If you have to use the white-on-the-inside strawberries, be sure to hull them (take out the white part) to be sure that you get all the good strawberry flavour and none of that watery sour flavour.
If you don't have any strawberries on hand, this mousse will work with any other kind of berry as well. Same method and everything! Blackberry mousse, raspberry mousse, or even a layered combo of mousses! The Charred Lemon Mousse topped with this strawberry (or blackberry/raspberry) mousse would be unreal! The possibilities with mousse are endless.
Strawberry Mousse in Honey Tuiles
Recipe adapted from so good.. Magazine, Issue #4
50 g egg whites
50 g icing sugar
50 g unsalted butter, melted
50 g honey
50 g all-purpose flour
300 g strawberries, hulled and quartered
20 g vanilla sugar
50 g water
250 g strawberry puree
50 g sugar
2 gelatin sheets
190 g heavy cream
First, make the honey tuiles. Combine the egg whites and icing sugar in a small bowl. Slowly add the melted butter, then the honey. Add the flour and stir until smooth. Transfer to an airtight container and refrigerate for at least one hour.
Make the strawberry puree. Combine the strawberries, vanilla sugar, and water in a saucepan over medium heat. Simmer for 3 to 4 minutes, until the strawberries are tender. Remove from heat. Let it cool slightly before pureeing it with a blender or immersion blender. Strain through a fine-mesh sieve to remove the seeds.
Measure out 250 g of the strawberry puree (you should have about 30 to 40 grams extra) into a saucepan. Add the sugar to the puree and set over medium-low heat.
Meanwhile, soften the gelatin sheets in ice water.
When the sugar in the puree has dissolved, remove from heat and add the gelatin. Stir to make sure it has dissolved. Transfer to a bowl set over an ice bath to cool.
Whip the heavy cream to soft peaks.
Whisk one-third of the whipped cream into the cooled puree, then gently fold in another one-third, then the remaining one-third.
Fit a piping bag with a round tip. Twist the tip and press the twisted portion of the piping bag inside of the tip, ensuring the mousse will not leak out. Transfer the mousse to the piping bag and place it in a container that will keep the piping bag upright. Use a clip to seal the open end of the piping bag. Chill the mousse until firm, at least 1 hour.
The tuiles will go soft quickly, so make them only when you are close to serving the desserts.
Preheat the oven to 325 F.
Using a rectangular stencil, wipe the batter onto a silpat. Only make three to four at a times. Transfer the silpat to the baking sheet. Bake the tuiles for 9 to 10 minutes, until they are golden brown.
Using an offset spatula, gently lift the tuiles off the silpat and wrap around a tube (or bottle, cup, etc.), making sure the ends of the tuile overlap. If you need to adjust the tuiles after they have cooled, simply place them back in the oven for 20 seconds and they will become soft and pliable again.
Repeat with the remaining batter.
When you are ready to assemble, place the tuile tubes on the plate you are serving them on. Gently pipe in the strawberry mousse. Garnish with the strawberry puree and a few thin slices of strawberry.