If you can't find ripe berries, don't use unripe fruit. Instead, look for individually quick frozen berries and use the same amounts.
1. Make the flavor base: In a food processor, combine the berries, 1/4 cup of the sugar, the lemon juice, and salt. Puree until smooth. Pass the puree through a fine sieve; discard the contents of the sieve. Set the puree aside.
2. Assemble a double boiler and prepare an ice bath. Choose a medium stainless-steel bowl that rest just inside a medium saucepan. Pour about 1 inch of the water in the saucepan and bring to a boil. Choose a large bowl that's big enough for the medium bowl to fit inside it. Fill the large bowl with ice water; set aside.
Cook the egg yolks: Put the egg yolks, 1/4 cup of the sugar, and 1/2 cup of the berry puree in the medium bowl. When the water in the saucepan boils, reduce the heat to a gentle simmer, and set the bowl with the berry mixture on the saucepan. Whisk until the mixture reaches 140 degrees on an instant-read thermometer. Turn off the heat but leave the bowl over the water and continue whisking for 3 1/2 minutes. If the temperature in the bowl reaches 150 degrees F, remove the bowl from the water, whisk until the temperature drops below 145F, and then return the bowl to the water bath to continue whisking. Remove the bowl from the saucepan, stir in the remaining puree, and set the medium bowl into the ice bath to cool. Don't pour the hot water out of the saucepan.
3. Bloom and dissolve the gelatin. Pour 1/4 cup cold water into a small heatproof custard cup; sprinkle the gelatin evenly over the water in the cup. Let sit for about five minutes. Set the custard cup with the gelatin into the saucepan with the hot water, and stir the mixture until it becomes translucent, about 2 minutes. Once the gelatin has melted, whisk it into the berry mixture. Whisk occasionally until the mixture cools to 50 to 55F and thickens slightly.
4. Beat the egg whites. In a dry bowl, beat the egg whites with a hand or stand mixer. Add a pinch of cream of tartar. Increase the speed to medium high, and beat until the whites turn opaque, begin to thicken and look foamy, about 1 1/2 minutes. Gradually beat in the remaining 1/4 cup sugar. Continue beating until the whites look thick and shiny, but not dry, resemble thickly whipped cream, and form medium peaks, about 3 minutes.
5. Whip the cream. In a separate bowl, beat the cream until soft peaks form, about 2 minutes.
6. Lighten the berry mixture by whisking in a couple large spoonfuls of the beaten egg whites into the berry mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry the bowl. Pour the lightened berry mixture into the cold bowl.
7. Assemble the mousse: Scrape the remaining egg whites and cream on top and fold gently with a rubber spatula until just combined. Spoon the mousse into individual glasses, into a 6-cup bowl, or into prepared individual souffle dishes. Refrigerate, covered, for at least 4 hours but no longer than 24 hours.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 99 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 327.5mg | 101 % | |
Sodium 155mg | 5 % | |
Potassium 415.9mg | 11 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 11.7g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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