Frozen Strawberry Mousse Terrine
Comments: For a colorful dessert, use 3 different color berries and fruit puree.
Servings: 8
  • 3 egg whites
  • 2 cups [500 mL] icing sugar
  • 1 1/2 cups [375 mL] strawberry puree
  • 1 tablespoon [15 mL] lemon juice
  • 1 1/4 cups [310 mL] whipping cream, whipped
  • Whipped cream, to garnish
  • Berries, to garnish
  • Sweetened papaya, kiwi, mango or strawberry puree [coulis], to garnish
  • Combine egg whites and icing sugar in the top part of a double boiler.
  • Set over boiling water.
  • Beat using an electric beater until soft peaks form, for 3 to 5 minutes.
  • Remove from heat; transfer mixture into a bowl.
  • Set into a bowl filled with icy water.
  • Leave to cool completely.
  • Fold in strawberry puree and lemon juice.
  • Gently fold in whipped cream until any white streak can be seen.
  • Line a 5 x 9-inch [13 x 23-cm] loaf pan with plastic wrap.
  • Evenly pour in mousse; even top of mousse.
  • Cover and freeze until firm, for at least 4 hours or overnight.
  • Unmold, remove plastic wrap and slice into 1-inch [2.5-cm] thick slices; arrange onto a chilled serving plate.
  • Serve immediately, garnished to taste with dollops of whipped cream, berries and sweetened papaya, kiwi, mango or strawberry puree [coulis].