Ingredients for - Strawberry Daiquiri Mousse
How to cook deliciously - Strawberry Daiquiri Mousse
1. Stage
In a medium bowl, muddle ½ pound strawberries. Stir in 2 tablespoons sugar and 2 oz. white rum, cover and refrigerate.
2. Stage
In a food processor, pulse remaining strawberries, 2 tablespoons sugar, lemon zest, and juice until smooth. Transfer to a large bowl and stir in rum.
3. Stage
Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot and whisk egg yolks until yolks slightly thicken, about 5 minutes. Remove from heat and combine with strawberry mixture.
4. Stage
In a medium bowl or the bowl of a stand mixer, whisk egg whites and a pinch of salt until stiff peaks form. During the last 30 seconds of whisking, slowly add in 2 tablespoons sugar. Fold whipped egg whites into strawberry mixture. In the same bowl, whisk heavy cream until stiff peaks form, about 3 minutes. Fold in whipped cream to strawberry mixture.
5. Stage
Divide mousse between serving dishes. Cover and refrigerate for at least 4 hours or overnight. Garnish with smashed strawberry rum floaters before serving.
