Strawberry Margarita Mousse

Need a gluten free side dish? Strawberry Margarita Mousse could be a super recipe to try. For $2.22 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 399 calories, 6g of protein, and 18g of fat each. A mixture of strawberries, salt, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. 585 people have made this recipe and would make it again. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so amazing. Margarita Mousse, Margarita Mousse Bars, and Best Strawberry Margarita are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 115 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat the egg yolks in a bowl until light. In a medium saucepan, stir together 1/4 cup of the sugar, gelatin and salt. Stir in the beaten egg yolks, lemon juice, lime juice, limeade, orange juice and turn the heat onto medium. Gently stir the mixture over the heat until the sugar, salt and gelatin have dissolved completely. Remove from heat and transfer to a large mixing bowl. Cool to room temperature, stir in the food coloring and lime zest and then place in the refrigerator to chill. Stir the mixture occasionally until it begins to set, about 30 minutes. Meanwhile, with an electric mixer, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar to the whites, beating constantly, until stiff and glossy. Remove the gelled mixture from the refrigerator and fold in the diced strawberries. Next, add the meringue and whipped cream and thoroughly fold everything together. Chill in the refrigerator for 1 hour. Pour the red sanding sugar out into a shallow bowl or pie plate, at least 1/4-inch high. Dampen a thick paper towel, folded in quarters, with water. Press the rims of 6 (8-ounce) margarita glasses onto the wet paper towel and then lightly dip them into the sanding sugar. Divide the mousse into the margarita glasses with a spoon. Garnish the tops of each mousse glass with freshly sliced strawberries and mint leaves.

 

Step by step:

1. Beat the egg yolks in a bowl until light.

2. In a medium saucepan, stir together 1/4 cup of the sugar, gelatin and salt. Stir in the beaten egg yolks, lemon juice, lime juice, limeade, orange juice and turn the heat onto medium. Gently stir the mixture over the heat until the sugar, salt and gelatin have dissolved completely.

3. Remove from heat and transfer to a large mixing bowl. Cool to room temperature, stir in the food coloring and lime zest and then place in the refrigerator to chill. Stir the mixture occasionally until it begins to set, about 30 minutes.

4. Meanwhile, with an electric mixer, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar to the whites, beating constantly, until stiff and glossy.

5. Remove the gelled mixture from the refrigerator and fold in the diced strawberries. Next, add the meringue and whipped cream and thoroughly fold everything together. Chill in the refrigerator for 1 hour.

6. Pour the red sanding sugar out into a shallow bowl or pie plate, at least 1/4-inch high. Dampen a thick paper towel, folded in quarters, with water. Press the rims of 6 (8-ounce) margarita glasses onto the wet paper towel and then lightly dip them into the sanding sugar.

7. Divide the mousse into the margarita glasses with a spoon.

8. Garnish the tops of each mousse glass with freshly sliced strawberries and mint leaves.

Nutrition Information:

covered percent of daily need