Strawberry Daiquiri Mousse with Meringue Drops
Sarah Butler
Sarah Butler
Recipe - Tralee - Garvey
Strawberry Daiquiri Mousse with Meringue Drops
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
400g SuperValu Signature Tastes Strawberries, diced (plus extra to decorate
100g icing sugar
Juice of half a lemon
40ml Rum (optional)
200g double cream
2 egg whites
2 gelatine sheets
Directions
- Place the gelatine sheets in cold water to soften.
- Place the strawberries in a food processor or blender, blitz until smooth.
- Combine the strawberry mixture with 50g icing sugar and the lemon juice in a saucepan. Place on a simmer for 10 minutes to reduce slightly.
- Remove the saucepan from the heat and add the softened gelatine sheets, whisk until dissolved, and allow the mixture to cool completely.
- Mix in the rum at this point, if using.
- Whisk the egg whites with the remaining 50g icing sugar until peaks form, about 4-5 minutes, then set aside. Keeping 4-5 tablespoons aside for decorating.
- Beat the cream until stiff, Keeping 4-5 tablespoons aside for decorating.
- Fold the cream into the cooled strawberry mixture
- Finally, gently fold the egg whites into the mixture until combined.
- Divide the mixture between 4 serving glasses or dishes of choice.
- Refrigerate overnight if possible to allow it to set.
- Place the meringue set aside for decorating into a piping bag with a Star nozzle.
- Pipe small meringue drops about ½ inch wide onto a baking tray and bake for 30 minutes at 150C, then turn the oven off and leave inside or 1 hour.
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Signature Tastes Irish Strawberries (350 g)
Great Value
3 for €10
€5.00€14.29/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Organic Unwaxed Lemons (4 Piece)
€2.49€0.62 each
Age restricted item
Captain Morgan White Rum (70 cl)€25.50€25.50/70cl
SuperValu Double Cream (250 ml)
€1.49€5.96/l
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Not Available
Recipe
- Place the gelatine sheets in cold water to soften.
- Place the strawberries in a food processor or blender, blitz until smooth.
- Combine the strawberry mixture with 50g icing sugar and the lemon juice in a saucepan. Place on a simmer for 10 minutes to reduce slightly.
- Remove the saucepan from the heat and add the softened gelatine sheets, whisk until dissolved, and allow the mixture to cool completely.
- Mix in the rum at this point, if using.
- Whisk the egg whites with the remaining 50g icing sugar until peaks form, about 4-5 minutes, then set aside. Keeping 4-5 tablespoons aside for decorating.
- Beat the cream until stiff, Keeping 4-5 tablespoons aside for decorating.
- Fold the cream into the cooled strawberry mixture
- Finally, gently fold the egg whites into the mixture until combined.
- Divide the mixture between 4 serving glasses or dishes of choice.
- Refrigerate overnight if possible to allow it to set.
- Place the meringue set aside for decorating into a piping bag with a Star nozzle.
- Pipe small meringue drops about ½ inch wide onto a baking tray and bake for 30 minutes at 150C, then turn the oven off and leave inside or 1 hour.