Strawberry Daiquiri Mousse with Meringue Drops
Sarah Butler
Sarah Butler
Recipe - Buncrana - Kavanagh's
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
Not Available
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Age restricted item
Bacardi Carta Blanca Rum (70 cl)Only €23
€23.00€23.00/70cl
SuperValu Double Cream (250 ml)
€1.49€5.96/l
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Dr. Oetker Platinium Grade Leaf Gelatine (13 g)
€2.59€199.23/kg
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.