-What's that pretty tone thing we eat? asked Ski? - It's called strawberry mousse, said Mrs. Verdurin - But it's re-vis-sant.. We should uncork bottles of Château-Margaux, Château-Lafite, port, - I can't I can't tell you how he amuses me, he only drinks water,” said Madame Verdurin, to hide beneath the pleasure she found in this fantasy the terror this prodigality caused her. (Sodom and Gomorrah).
Ingredients: 600 g strawberries, 4 egg whites, 100 g + 30 g caster sugar, 2 sheets of gelatin, 1/2 lemon juice.
Put the gelatine leaves in cold water to soften them, wash, hull the strawberries, then put them in the blender to obtain a coulis. Remove 200g of this coulis and set aside to serve with the mousse.
Add to the remaining 400 g coulis 100 g sugar and half the lemon juice, mix well. In a small saucepan, slightly heat this mixture to dilute the gelatin that you will have wrung out beforehand.
Beat the egg whites, when they are very firm, tighten them with 30 g of sugar; pour the cooled coulis over the whites and mix everything gently.
Distribute the resulting mousse into small individual moulds. Leave to set overnight in the refrigerator.
Serve very chilled with a little plain strawberry coulis.
The Rediscovered Kitchen of Marcel Proust
