Recipe by HUNKELE
"A light, cool, refreshing summertime dessert. Put in serving cups (parfait glass) and top with a fanned strawberry. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I have never made theiis recipe before but just from reading it Have a few suggetions.Beat your whiped cream with 2 teaspoons of sugar and maybe some vanilla. In a glass or dissolve 1 1/s teaspons of plain gelatin in cold waterin a micro waveable safe cup. Its going to congeal but dont worry. pop it in the microwave for 10 seconds and your good to go. I would mush the strawberries up with sugar and let them sit for at leat and hour. Next push the, throuh a strainer. I have seen recipes with as much as 2 cups of sugar before. you can really youse any amount you whish.combine the liguid gelati whit the strawberries Beat your eggwhitesover a pot of boiling water .they should be stiff peaks. as soon as the eggwhite are warm to the touch remove them but keep mixing untill you get the stiff peaks. for 6 egg whites I would use like 3 teaspoons of sugar. Finally fold the strawberries into the whipped cream and fold the strawberry whipped cream with the eggwhites .refrigerate. That's how you make mousse
Not what I was looking for in a "mousse." Not sweet enough and I used 3 T. This recipe needs fine tuning--not ready for prime time.
I loved the recipe. Having read the other reviews I added extra sugar. I also added a package of of gelatin to help it set up better and prevent weeping. It is still without shape but it does not weep. Next time I will add two packages of gelatin.
A bit too runny. You probably have to let it chill for an hour or two and use 1/4 tsp cream of tartar.
I was not very happy with this recipe. The mousse did not set at all and it was not sweet enough.
This recipe needed more sugar or Splenda to bring out the strawberry flavor. I would suggest adding up to a quarter cup to the strawberries, depending on tartness and 1/8 to 1/4 cup to the egg whites and the same amount to the whipping cream. The egg whites and cream would whip up much better with the added sugar.
This is an easy recipe and very quick to make. I used "Only Whites" instead of real eggs and added kiwi fruit also. My spouse just love it. It was very light.
This is so great! Light and quick! I too added a little more sugar to increase the sweetness. I left out the egg whites and froze the mousse. I let it sit on the counter for about 15 minutes before serving and it was great - it had a nice soft and fluffy texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 400
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make strawberry shortcake with airy buttermilk biscuits.
See how to make a top-rated, old-fashioned strawberry shortcake.
See how to make an easy, elegant chocolate and raspberry mousse.