Strawberry Mousse

1. Chop strawberries into small pieces. The cup should be measured with the strawberries already chopped. (Whole strawberries take up more space.)

2. Place strawberries, egg whites, sugar in a mixer bowl.

3. Beat on maximum for 15-20 minutes. Try not to stop the mixer.

4. Once mousse is stiff and does not seem to be rising any longer (it comes to the top of the beater in my 4.5 qt mixer bowl), stop beating.

5. Mousse can be eaten as is, or frozen over long periods of time. If you don’t need to eat it immediately, I would recommend eating it cold, it’s like an extremely airy ice cream.

ENJOY!

Notes:
The mousse takes a little to start rising, but once it does it’s unstoppable. Don’t get anxious, use a minimum of 15 minutes of beating.

The mixer sometimes leaves strawberry pieces whole. If I weren’t so lazy I’d puree them before making the mousse. I’ll try it next time and get back to you.

This can also be used as a kind of strawberry frosting, though then I might halve the recipe.