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.
For the citrus mousse
For the macerated strawberries
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.
Recipe by Food Nouveau at http://foodnouveau.com/recipes/citrus-mousse-with-macerated-strawberries/