Strawberry Mousse Recipe

I promised my son when we were living in French Guyana, where strawberries are unavailable, that we would eat excessive amounts once back in metropolitan France. Now that strawberries are in season in France, we are taking full advantage of these luscious fruits. Every time I've gone food shopping this spring, I've returned with his favorite berries.

In France, there are several varieties of strawberries that keep us supplied from early May until late summer (and even before that we get strawberries from Spain). As one variety is peaking, another is coming up to replace it. You could happily eat strawberries all summer long.

Choosing and Storing Strawberries

• Try buying strawberries from a roadside stand. They have often been picked in a nearby field and should be more flavorful and juicy than the ones you find in the supermarket.
• Store berries in the fruit and vegetable bin of your refrigerator.
• To fully appreciate their taste, take berries out of the refrigerator at least 30 minutes before eating them.
• Strawberries contain lots of Vitamin C - a one cup serving covers your RDA for this vitamin.
• For a very quick dessert, slice strawberries, sprinkle with just a hint of sugar, and serve with sweetened whip cream. This should bring a smile to just about anyone's face.

Strawberries are delicious and they easily mix into desserts, so don't miss out!

Mousse aux Fraises

• 1 pound strawberries, plus 6 small ones for decoration if you wish
• juice from 1/2 lemon
• 1/2 cup sugar
• 1/2 cup whipping cream
• 4 egg whites
• pinch of salt

In a mixing bowl beat cream until it is stiff. Gradually and gently mix the whipped cream with the berries.

In another mixing bowl beat egg whites with salt until stiff. Mix one cup of egg whites into berry and cream mixture, and then gently fold this back into egg whites.

Pour the mousse into individual serving dishes and decorate with a strawberry. Refrigerate for at least two hours.

Makes 6 servings.

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