- 250 ml Fairlee Strawberry Mix
- 75 ml Water (divided)
- 3 ml Unflavored gelatin
- 1 Pinch of salt
- 2 Large egg whites
- 1 ml Vanilla extract
- 125 ml Whipping cream
- Pour 2 tablespoons water in a
large bowl and sprinkle with gelatin. - Let stand for 5 minutes.
- Place 6 tablespoons sugar, the
remaining 3 tablespoons of water,
and a pinch of salt in a small
heavy-bottomed saucepan over
medium-high heat. - Bring to a boil,
stirring until sugar just dissolves
and cook, without stirring, until a
candy thermometer registers 240°
(about 4 min). - Add egg whites to
gelatin mixture and beat with a
mixer at high speed until foamy. - Gradually add remaining 1 tablespoon
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.
- Place cream in a large bowl and
beat with a mixer at high speed
until stiff peaks form. - Gently fold
one-fourth of egg white mixture
into whipped cream. - Fold in the
remaining egg white mixture. - Fold
in Fairlee Strawberry Mix.
Spoon about 1/2 cup of mousse
into 6 dessert glasses and chill
2 hours or until set.