Strawberry Mousse

Strawberry Mousse (Adapted from Perfect Light Desserts)

2 pints strawberries, hulled and pureed in a food processor
2 teaspoons fresh lemon juice
1 tablespoon Kirsch
1/3 cup water
2 1/2 teaspoons unflavored gelatin
15 ounces ricotta cheese
4 large egg whites
1/8 teaspoon salt
3/4 cup granulated sugar
1 pint strawberries, hulled and sliced

In a medium saucepan, add the pureed strawberries. Place pan over medium heat and bring to a simmer - cook until the berries reduce to roughly 1 1/2 cups. Remove from the heat and allow to cool to room temperature. Stir in lemon juice and Kirsch.

In a small heat-safe bowl, add water - sprinkle gelatin on top and allow to sit for 5 minutes. Place the bowl over a small saucepan of simmering water and allow the gelatin to melt.

In a food processor, add strawberry puree, gelatin mixture and ricotta - process until mostly smooth. Scoop the mixture into a large bowl.

Fill a medium saucepan a little less than half full with water. Bring to a simmer over medium heat. In a medium heat-safe bowl, gently whisk together egg whites, salt and sugar. Set bowl over the pan of simmering water and whisk gently until the egg whites are hot and the sugar has dissolved. Remove from the heat and use a hand mixer (or stand mixer, if desired) to whip the egg whites until they have reached firm peaks and they have cooled - if you touch the outside of the bowl, it shouldn't be warm at all. Gently fold meringue into the strawberry mixture.

Divide about half the mousse into the bottom of 8 medium dessert glasses. Evenly divide half of the slices strawberries on top. Place the remaining mousse over the strawberries. Cover each glass with plastic wrap and place in the refrigerator until you are ready to serve. Right before serving, evenly divide the remaining sliced strawberries on top of the mousse.

Makes 8 servings.

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