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Citrus Mousse with Macerated Strawberries

This verrine combines a light-as-air citrus mousse with ruby red macerated strawberries in a dessert that perfectly balances sweet and zesty flavors. {Jump to Recipe}

Citrus Mousse with Macerated Strawberries // FoodNouveau.com

Sometimes I think my family could win at a strawberry eating competition. They’re a staple at breakfast, a go-to snack, and a dessert of choice. We’ve been devouring our way through over more baskets than I can count since June. Here in Quebec, the height of the strawberry season is in early July, but we’ll get local strawberries way into the fall. Fall varieties are considered by many to be even more flavorful, sweeter and juicy than their earlier counterparts. To be honest, I love any and all local strawberries, whatever their variety, which is why I indulge with abandon all through the strawberry harvest season.

Although I’ll gladly turn strawberries into a host of different treats, such as compote, pies, quick breads, and even buttercream, I often favor using strawberries fresh as opposed to cooked or baked to preserve their juicy nature and delicate texture. This verrine balances the sweetness of the berries with the tanginess of citrus in a flavor combination that can best be described as heavenly. The citrus mousse is light as a cloud and the maceration process turns the strawberries into flavor bombs. I like to enjoy this citrus mousse with butter cookies, which should generously be dipped in the delicious concoction.

Citrus Mousse with Macerated Strawberries

Prep

Cook

Inactive

Total

Yield 8 to 10 verrines

This verrine combines a light-as-air citrus mousse with ruby red macerated strawberries in a dessert that perfectly balances sweet and zesty flavors.

Ingredients

For the citrus mousse

  • 6 large eggs
  • 1 cup (250 ml) granulated sugar
  • ½ tsp (2 ml) kosher salt
  • ¾ cup (180 ml) freshly squeezed juice from lemons and limes (I use 2/3 lemon for 1/3 lime, but feel free to play around with the proportions)
  • Finely grated zest from all the lemons and limes used (grate the zest before squeezing the juice, it’s much easier)
  • ¾ cup (180 ml) regular heavy cream (35% m.f.)
  • 1 tsp (5 ml) pure vanilla extract

For the macerated strawberries

  • 1 lb (454 g) fresh strawberries, washed, dried and sliced¼ cup (60 ml) granulated sugar1 tbsp (15 ml) orange-flavored liqueur (such as Grand Marnier)1 tsp (5 ml) fresh mint leaves, minced

Instructions

To make the citrus mousse: In a medium, non-reactive saucepan, whisk together 3 eggs, 3 yolks (reserve the 3 remaining whites in a small bowl), ¾ cup (180 ml) of the sugar, kosher salt, citrus juice, and zest. Cook over medium heat while stirring constantly until the mixture thickens like pudding, about 10 minutes.

Strain the citrus curd into a large mixing bowl. Cover with plastic wrap and refrigerate until cool. (The curd can be made up to 2 days ahead).

Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the egg whites and remaining ¼ cup (60 ml) sugar until stiff peaks form. Add a third of the whipped egg whites to the chilled citrus curd and mix to lighten the texture of the curd. Gently fold the remaining egg whites in.

Whip the heavy cream with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the citrus mousse. Fold until the cream is smoothly incorporated. Refrigerate while the strawberries macerate.

Prepare the strawberries: Combine the strawberries, sugar, liqueur, and mint in a bowl. Let sit for 30 minutes so they release some of their juices.

To assemble the verrines: Place 8 to 10 small glasses (each about 1/2 cup in capacity) on a work surface. Set about 1/2 cup (125 ml) macerated strawberries aside to decorate the verrines, then divide the remaining strawberries between the verrines. Top the verrines with citrus mousse, garnish with the saved strawberries and top with fresh mint leaves, if desired. Serve immediately, or chill for up to 1 day.

Recipe Credit: Adapted from Zoë François.

Courses Dessert

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5 Responses to Citrus Mousse with Macerated Strawberries

    • You can just omit the liqueur – the strawberries will still release their juices and macerate if you only use sugar. You can also use a different kind of sugar that will add flavor, like maple sugar!

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