Calories
545 kcal
Protein
3 g
Fat
40 g
Carbohydrates
25 g
In a medium pan, add the chopped strawberries, lemon juice, sugar, and 3 tablespoons of water. Place the saucepan over medium heat and cook for 5 minutes, until the fruit softens. After that, let it cool down for an extra 20 minutes.
In a large bowl, whisk 5 fl. oz. of mascarpone; while mixing, add the double cream, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest. Whisk everything throughly until the texture thickens; this process usually takes around 5-7 minutes. Also, a super-important step is to add the strawberry purée while whisking the mascarpone; do it gently because such textures do not prefer rough mixing. After you reach the needed consistency, refrigerate it for around 2 hours.
Spoon into a medium glass and top it with fresh or dried strawberries. For a more interesting taste, try topping it with pistachios. Serve the mousse and enjoy it with some crunchy cookies.
How to pick sweet strawberries? If around the stems there is any whiteness, the berries are not ripe. The brighter the color, the sweeter the strawberry. Look for vividly red strawberries with the least amount of discoloration possible to guarantee the ideal level of ripeness.
Bon Appetit!
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