Blend the fruit, except a few for garnish, with the sugar and lemon juice into a smooth purée.
Blender
2
Pour the hot water over the gelatin and stir until no granules remain; let it cool a little.
Bowl
3
Add the gelatin to the purée and mix well.
4
Whip' the cold cream' to stiff peaks.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
5
Fold' the purée' into the whipped cream gently, until the mousse is uniform.
⚙ FoldingSilicone spatula
💡Cool the gelatin mixture before folding: a warm mixture melts the whipped cream, and the mousse comes out dense instead of airy.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6
Pour the mousse into glasses, cover and chill in the fridge for at least 3 hours.
Refrigerator
7
Before serving, garnish with halved strawberries.
146calories
2 gprotein
10 gcarbs
10 gfat
● protein 6%● carbs 29%● fat 65%
Per serving (98 g), of 8 servings
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