SIMPLY PREPARE THE INGREDIENTS
AND FOLLOW OUR RECIPES
Make a purée with the strawberries, then add the extra-fine sugar.
Dissolve the gelatine in 300ml of hot water and stir well.
Separate the egg whites from the yolks. Whisk the egg whites until they are stiff, then add to the cream and the other ingredients, mixing well.
Place the mousse in the fridge to chill it until it’s time to eat.
Serve decorated with sliced strawberries and, if desired, topped with whipped cream.