Perfectly Divine Frozen Strawberry Mousse
Pink and fluffy - this is goddess food at its best. Which is only fitting, don't you think?
, (or 1/4 cup pasteurized whites - see note below)
, in light syrup, thawed
, (if you can get them) for garnish
- In a very large bowl (I’m not kidding – you’ll see), beat the egg whites with an electric mixer until foamy. Gradually add the sugar, a little at a time, beating until the egg whites are slightly thickened. Add the vanilla, then dump in the entire package of frozen strawberries – juice and all – and keep beating. The mixture will thicken alarmingly, and expand to an amount you would never have thought possible. Continue beating until the mixture holds a stiff peak when you remove the beater from the bowl. Now either spoon the mousse into individual dessert dishes, or scoop it into a pretty serving bowl. Place in the freezer for at least 4 hours, or overnight.
- Remove from the freezer and serve with a few fresh strawberries for extra fanciness.
- Note: If you prefer to avoid eating raw eggs, you can substitute a refrigerated egg-white product available in the dairy section of the supermarket. Sold under various brand names, this stuff comes in waxed cartons (like milk) and has been pasteurized to make it safe to eat without further cooking. Use ¼ (50 mL) of the refrigerated egg-white product to equal 2 fresh egg whites.