Strawberry Mousse

For the strawberry mousse, first wash and hull the strawberries and finely puree them.

Separate the eggs. Beat the egg yolks with the sugar in a heatproof bowl until creamy. Over a bain-marie, gradually stir the milk into the egg yolk mixture, whisking until the mixture thickens. Then set the bowl aside.

Mix the strawberry puree with the egg mixture and refrigerate. Separately, beat the egg whites and whipped cream until very stiff. Stir the whipped cream into the cooled strawberry cream. Then gently fold in the whipped cream.

Fill the strawberry mousse into glasses and refrigerate for at least 2 hours. Garnish with lemon balm before serving.

Preparation Tip:

The strawberry mousse is also easy to prepare and put in the refrigerator overnight.

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