Chef’s Corner: Frozen Strawberry Mousse

strawberry_mousseYou’ve had a lovely quiet evening. Maybe you had a delicious dinner of Greek Style Chicken for 2 to celebrate Valentine’s Day. Now you’re ready to finish it off with a light, luxurious touch. What could be better than frozen mousse in a heart-shaped mold, maybe drizzled with a little melted chocolate?

Of course, we’ve offered you some other flavour variations for other special occasions as well.

Frozen Mousse

Create the Meringue:

  • 125 g (approx. 4) egg whites
  • 1 ¼ cup sugar
  • ¼ cup water

Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils.
Have a pastry brush in a cup of warm water handy in case any sugar crystals form.
If this happens just wash them down.
Boil until the syrup registers 117°C on a sugar thermometer.
While the syrup is cooking, beat the egg whites in a mixing machine until they form soft peaks.
With the machine running, very slowly beat in the hot syrup avoiding the whisk.
Continue to beat until the meringue is cool and forms firm peaks.

Add Flavour Variation:

  • Berry Mousse – Force 250 g fresh or frozen berries through a sieve. Add to the meringue
  • Liquer Mousse – Add 90 ml liquor like brandy or dark rum to finished meringue (blend in)
  • Chocolate Mousse – Melt 125 g chocolate- stir in some meringue then fold chocolate mixture into finished meringue
  • Lemon Mousse – Add 90 ml lemon juice and the grated zest of 1 lemon to the meringue
  • Apricot Mousse – Soak 200 g apricots overnight, then simmer until tender. Drain and puree, then fold into meringue.

Add Cream to Flavoured Meringue:

  • 375 ml Heavy cream

Whip the cream until it forms soft peaks then fold into the cooled meringue and freeze in spring form pan, heart shaped mould,  or freezable container.

For Frozen Raspberry Mousse Cake, freeze the mixture in a spring form pan and unmold before serving cutting into desired size. I suggest serving with warm berry compote, chopped fresh berries, or a drizzle of melted dark chocolate.

Nik Seniors' ServicesNik Milonas, Executive Chef at The Cridge Village Seniors Centre, is a Certified Chef de Cuisine.

Nik believes that “cooking is the best gift you can give. I believe in serving people fresh food grown as close to home as possible as it provides the best taste and nutrition.”