Citrus Mousse with Macerated Strawberries //

Citrus Mousse with Macerated Strawberries





Yield 8 servings

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 Serve


For the Citrus Mousse: In a medium saucepan, whisk together 3 eggs, 3 yolks (reserve the 3 remaining egg whites in a small bowl), 3/4 cup (180 ml) of the sugar, as well as the salt, citrus juice, and zest. Cook over medium heat while whisking constantly until the mixture thickens like pudding, 8 to 10 minutes.

Strain the citrus curd into a large nonreactive mixing bowl. Cover with plastic wrap and refrigerate until cool. (The curd can be refrigerated in an airtight container for up to 4 days).

Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the egg whites and remaining 1/4 cup (60 ml) sugar until stiff peaks form. Fold a third of the whipped egg whites into 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. Fold the whipped cream into the citrus mousse until fully incorporated. Refrigerate while the strawberries macerate. (The citrus mousse can be refrigerated in an airtight container for up to a day. Fold again to loosen the mousse before using.)

For the Macerated Strawberries: In a bowl, toss together the strawberries, sugar, liqueur, and mint or basil in a bowl. Let rest at room temperature for 15 to 30 minutes.

To Serve: Divide the macerated strawberries between 8 glasses, glass jars, or small cups (each about 1/2 cup/125 ml in size). Top up with citrus mousse, then garnish with fresh mint or basil leaves, if desired. Serve immediately, or within a couple of hours (refrigerate until service).

Courses Dessert

Recipe by Food Nouveau at