5 minutes
A delightful and quick dessert made with frozen berries, sweetener, and egg white, resulting in a light and fluffy mousse.
Frozen Berries
0 oz
tablespoons
each
Fresh Berries
oz
Whipped Cream
oz
1. Process Frozen Berries
Begin by placing the frozen berries into your food processor. Process them for about a minute until they form a rough puree. This initial step breaks down the berries, making it easier to combine them with the other ingredients.
2. Add Sweetener
Next, add your chosen sweetener to the berry puree. Whether you're using sugar, honey, maple syrup, or stevia, pulse the mixture briefly to combine. This ensures the sweetness is evenly distributed throughout the puree.
3. Incorporate Egg White
Now, it's time to add the egg white. This is the key step that will transform your puree into a mousse. Process the mixture for 2 to 3 minutes. As the egg white incorporates, it will aerate the mixture, making it smooth, fluffy, and lighter in color. You'll notice the volume of the mixture will double or even triple, giving it that classic mousse texture.
4. Adjust Texture if Needed
If you find that the mixture clings to the sides of the food processor's bowl, transfer it to a medium-sized bowl and beat it briefly with a mixer fitted with a whisk attachment. This step is only necessary if the food processor doesn't fully incorporate the egg white.
5. Serve Mousse
Once your mousse is ready, spoon it into glasses for serving. If you like, you can top or layer the mousse with fresh berries and a dollop of whipped cream for added flavor and presentation.
Use melted chocolate and cocoa powder in place of berries, adjusting the sweetener as needed.
Incorporate coffee-flavored whipped cream with mascarpone, coffee liqueur, and cocoa powder or grated chocolate.
Replace berries with pureed mango and whipped cream with coconut cream, adding lime zest for brightness.
Introduce a light dusting of cocoa powder or a swirl of melted dark chocolate for a chocolatey dimension.
Mix in a small amount of mascarpone or cream cheese with your whipped cream for a richer, tangier mousse.
Opt for ripe, in-season berries for the best taste. If using frozen berries, ensure they are fully thawed and drained to avoid a watery mousse.
Ensure the heavy cream is very cold before whipping to soft peaks for a light texture. Avoid over-whipping to prevent a buttery texture.
Use a gentle folding motion to incorporate the berry puree into whipped cream to maintain the airy structure.
Adjust sugar or honey based on the berries' natural sweetness. Use fresh lemon juice to enhance berry flavor and balance sweetness.
Chill the mousse for at least 1-2 hours, but longer is preferable to develop flavors and achieve the right consistency.
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