[Photograph: Nila Jones]
- 8 1/2 ounces (about 2 1/4 cups) frozen berries or other fruit
- 2 tablespoons of sugar (or use sugar, honey, maple syrup or stevia extract to taste)
- 1 large egg white
- Fresh berries and whipped cream for serving (optional)
Add fruit to the bowl of a food processor. Process to a rough puree, about
Add the sugar or another sweetener and pulse briefly to combine. If you're
using a different sweetener, add a small amount at a time to taste.
Add the egg white and process until smooth and fluffy and the mixture
has lightened in color and doubled or tripled in volume, 2 to 3 minutes.
If the mixture clings to the sides of the food processor's bowl too much
(this may happen if the blade doesn't extend all the way to the sides of
the bowl), transfer the mixture to a normal medium-sized bowl and beat
with a mixer fitted with the whisk attachment until fluffy.
Spoon the mousse into glasses and top or layer with fresh berries and/or
Whipped cream (optional). Serve immediately or store in the refrigerator
for up to 2 hours (because this mousse has very little sugar in it, it's not
very stable and it won't hold for longer than that).
Serves 4-6 10 min Total Time prepare
Note: This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not turn out quite as fluffy. Those concerned with the health risk of raw eggs should not make or consume this recipe. I call for a little refined sugar in this recipe, but feel free to use honey, maple syrup, or even stevia extract instead, or leave the sweetener out altogether.
To view the recipe and read more about it, go to: SeriousEats.com
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