Heavy Whipping Cream
Fruit of your choice, I used Strawberries and Rhubarb
You need 230grams/8 oz. of fruit puree to make the mousse (4servings of 1 cup of mousse)
To make Fruit Puree
855 grams strawberries
3large sticks of rhubarb, about 530 grams
1cup brown sugar
1/4cup raspberry liqueur
Clean strawberries and rhubarb. Slice rhubarb into about 1/2 inch slices. Cook strawberries, rhubarb and 1cup brown sugar, on medium heat, stirring occasionally, especially in the beginning stir more frequently, once it's somewhat soft, add liqueur and cook for another 10 minutes, or until fruit falls apart. Let cool a bit, process in the blender of food processor, strain through a fine mesh sieve and reserve for later use. Store in the fridge You can use fruit puree as a sauce with your ice cream, in your yogurt or you can make delicious mousse.
Fruit puree can be made ahead of time.
120grams/ 4 1/4 oz granulated sugar
Place the egg whites, sugar and pinch of salt in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until egg whites get too hot to touch, you want the sugar to dissolve and bring the egg whites to a safe temperature for use. Once your egg whites get hot to the touch, continue whisking for about 2 more minutes, then remove from heat and using a hand or a stand mixer and whip it on high
until it is stiff and it has cooled off .
8grams/1/4oz -about 1/2tbl gelatin
Using a small dish or a cup, bloom gelatin in the water for about 5 minutes, then either place it over a simmering water and stir until dissolved, or I use microwave, 1/2power setting for 5-10 seconds, until dissolved, but watch it carefully so it doesn't boil or gets very hot.
Let cool slightly until ready to use
Heavy Whipping Cream
about 120gram/4oz, or a 1cup heavy whipping cream
Using a mixer or a whisk, whip the cream until soft peaks are formed
Folding the Mousse
(4servings of 1 cup of mousse)
You need 230grams/8 oz. of Fruit puree to make the mousse
Soft Peaks Whipping Heavy Cream
Add dissolved and cooled gelatin to the fruit puree, gently fold in swiss meringue and then fold in whipped heavy cream.
Spoon or pour into prepared glasses or other dishes you may be using.
Chill for at least 4 hours or overnight.