Frozen Strawberry Mousse In A Meringue Shell Recipe
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Ingredients
Meringue Shells
4 egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
1 cup sifted powdered sugar
Strawberry Mousse
3/4 cup sugar
3 egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
1 cup whipping cream
2 tablespoons kirsch
1 cup strawberries, pureed and strained
1 pint strawberries
1/2 cup currant jelly
1 tablespoon kirsch
Directions
For meringue shells: Preheat oven to 180°F.
Beat egg whites until foamy.
Add salt and cream of tartar and continue beating until soft peaks form.
Add 2/3 cup powdered sugar 1 tablespoon at a time and beat until stiff and shiny.
Fold in remaining powdered sugar.
Butter and flour 2 heavy baking sheets.
Using 8-inch plate or cake pan as guide, draw circle on each sheet.
Spoon 7/8 of meringue into pastry bag fitted with plain tube.
Starting in center of each circle, pipe out 2 meringue disks in tight concentric pattern so none of baking sheet is visible.
Change to fluted tube, add remaining meringue and pipe decorative edge on border of 1 circle.
Bake until meringues are dry and firm but not colored, about 1 3/4 hours.
For mousse: Place sugar in heavy small saucepan.
Pour in water just to cover.
Cook over low heat until sugar melts, shaking pan occasionally.
Increase heat and cook mixture without stirring until sugar syrup reaches soft-ball stage (235°F on candy thermometer).
Meanwhile, beat egg whites until foamy.
Add salt and cream of tartar and beat until stiff.
Gradually add syrup and continue beating until mixture is cool and thick, about 25 minutes.
In chilled bowl, beat cream and kirsch until stiff.
Stir 1/4 into whites; fold in remainder.
Cover and freeze 2 hours.
Stir in strawberry puree.
Pour mixture into 8-inch round cake pan, cover tightly and freeze for at least 4 hours.
Beat egg whites until foamy.
Add salt and cream of tartar and continue beating until soft peaks form.
Add 2/3 cup powdered sugar 1 tablespoon at a time and beat until stiff and shiny.
Fold in remaining powdered sugar.
Butter and flour 2 heavy baking sheets.
Using 8-inch plate or cake pan as guide, draw circle on each sheet.
Spoon 7/8 of meringue into pastry bag fitted with plain tube.
Starting in center of each circle, pipe out 2 meringue disks in tight concentric pattern so none of baking sheet is visible.
Change to fluted tube, add remaining meringue and pipe decorative edge on border of 1 circle.
Bake until meringues are dry and firm but not colored, about 1 3/4 hours.
For mousse: Place sugar in heavy small saucepan.
Pour in water just to cover.
Cook over low heat until sugar melts, shaking pan occasionally.
Increase heat and cook mixture without stirring until sugar syrup reaches soft-ball stage (235°F on candy thermometer).
Meanwhile, beat egg whites until foamy.
Add salt and cream of tartar and beat until stiff.
Gradually add syrup and continue beating until mixture is cool and thick, about 25 minutes.
In chilled bowl, beat cream and kirsch until stiff.
Stir 1/4 into whites; fold in remainder.
Cover and freeze 2 hours.
Stir in strawberry puree.
Pour mixture into 8-inch round cake pan, cover tightly and freeze for at least 4 hours.
