- Worth The effort recipes
- Find these unicorn recipes
- Why frozen Strawberry Mousse?
- Strawberry Mousse is a Nostalgic Childhood Flavor
- Balance the Strawberries with some Vinegar
- Dairy Free Frozen Strawberry Mousse Parfait
- How long does the strawberry mousse keep in the freezer?
- In conclusion
Worth The effort recipes
Lately, I found myself searching for specific recipes that fit into these criteria:
1. Quick and easy.
2. Don’t require too many ingredients or tools.
3. Easy to clean up afterward.
4. The result is surprisingly amazing.
Sounds impossible? Well, you’d be surprised, but they’re out there. I call them the “worth your effort recipes,” By that, I mean that the amount of time, energy, cleanup, and money you invest is well worth the result. I haunt these recipes down, like the unicorns of the recipe world.
Find these unicorn recipes
If you’re cooking a lot, you probably encountered a couple of these unicorn recipes before, and I don’t blame you if you keep reaching for them again and again. If it’s a special occasion, okay, I might go for a more complicated recipe (when I used to cook for other people’s special occasions, this is what I’ve been doing myself quite a bit). But for the majority of the time, I’d go for one of these quick and fabulous recipes any day. But they are not so common as one would think. I hunt them down and keep them when I find a good one.
So this is why I decided to focus on these rare unicorn recipes that I’ve found over the years, slightly adapted and changed, from all sorts of resources: cookbooks, blogs, restaurants I’ve worked at, and recipes I developed myself. I think this is the future of recipes online. Why? Our modern life is fast pacing, time is our most valuable resource (especially if you have kids), and no one likes the cleanup part (and there’s nothing I hate more than a recipe that uses literally every tool and bowl I own!). I save the more complicated meals to eat in a restaurant where it’s their specialty.
Why frozen Strawberry Mousse?
So to kick off this sequent, let’s begin with a recipe that’s perfect for this late strawberry season: Fluffy Strawberry Mousse. It’s really amazing because so many reasons:
- Strawberries are now in peak season and will be gone soon, so that means that they’re the ripest and cheapest. Take advantage of that!
- You can prep the strawberries ahead of time and freeze them in a zip lock bag, and they will be ready to go whenever you’re ready to cook. Make 2-3 bags of these even. Worst case, you’ll be using them in smoothies.
- It’s Passover next week, and it’s the perfect dessert for the Passover dinner – light (which is what you need after a huge meal) and flourless.
- It’s dairy-free, gluten-free, and vegetarian. Plus, it’s not overly sweet.
- It’s quick and easy, you can make it ahead of time, and it doesn’t use up much tools and equipment. And it’s just 5 ingredients (you can even do it with just the top 3).
- It’s a basic recipe, but you can make it your own by combining a couple of extra ingredients when serving.
So what’s not to like?
Strawberry Mousse is a Nostalgic Childhood Flavor
This mousse is more of a parfait because it uses egg whites instead of cream to create volume. I found this recipe while looking for something similar to the strawberry mousse my grandad used to make for Friday dinners. It’s a childhood treat for my cousins and me. Our grandparents from my mom’s side of the family are originally from Argentina, with the last name of Solzi. And so we used to wait for the “Solzi Mousse” (this is how we humorously been calling it all these years) to arrive at the table after the dishes have been cleared from the main course. My parents remember my granddad whipping the egg whites by hand for hours and hours. My grandmother was the cook usually, but this was the one thing he did use to make (alongside seasonal preserves). And we all loved it.
Balance the Strawberries with some Vinegar
When I was looking for the recipe online, I found complicated recipes, recipes with cream, and other weird things, until I found the one recipe by the Nobel Pig that was so similar, except it takes a fraction of the time, using a stand mixer to make life easier. When I tasted it, it was a real happy nostalgic moment for me. I tweaked this recipe a bit because I like adding a dash of vinegar whenever I use strawberries. It really matches well and balances it out. I also added vanilla paste, but that’s also optional. If you have vanilla paste in hand, add it because it’s delicious. If not, forget about it. It’s still excellent (and my granddad didn’t add balsamic vinegar nor vanilla either).
- 1 large egg white
- 1/2 cup granulated sugar
- 2 cup chopped fresh or frozen strawberries (if the strawberries are frozen, chop them up in a blender or food processor before using)
- 1 tsp vanilla paste or extract
- 1 tsp best quality balsamic vinegar or sherry vinegar (optional)
- Place egg white in a large bowl. Use the whisk attachment on your mixer to whisk for 2 minutes until light and foamy.
- Gradually beat in sugar and strawberries at medium speed. Increase speed to high and beat until incorporated, about 3 minutes. The mixture will fill the bowl.
- Add vanilla paste and balsamic vinegar and run the mixer for an additional 30 seconds until well mixed
- Taste and make sure it's well balanced. If too sweet - add an additional dash of vinegar, if the flavor is flat, add 2-3 pinches of salt.
- You can serve immediately, or transfer to a bowl and freeze for 4 hours or overnight.
- To serve, remove from the freezer 10-20 minutes before serving, serve with fresh fruit, butter cookie, chocolate shavings or just as is.
If you're worried about raw egg whites, you can pasteurize the eggs before using for this recipe.
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 10mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
How long does the strawberry mousse keep in the freezer?
I would say about 3 months in an airtight container but it’s not gonna last that long, trust me!
Next weekend is Passover Night and this is the perfect dessert to make. Strawberries are peak these days, it’s easy to make, tastes great, Passover Kosher and you can make it days ahead of time.
Let me know what you think in the comments below!