1lb454 g fresh strawberries, washed, dried and sliced
1/4cup60 ml granulated sugar
1tbsp15 ml orange-flavored liqueur (such as Grand Marnier, optional)
1tbsp15 ml minced fresh mint or basil leaves
Additional fresh mint or basil leavesoptional
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.
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).
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