STRAWBERRY CHEESECAKE MOUSSE (USES RAW EGG)
13th July 2020
109.57 g fat
24.55 g protein
24.49 g CHO
Kcal: 1,182
Ratio: 2.85:1
Notes
Weigh the mixture before you put it in the fridge then divide by 8 to get the weight of one portion, then weigh it out when serving.
This will make 8 portions each one giving: 13.6g fat / 3g protein / 3g CHO
Ingredients
- 250g Strawberries
- 140g Double cream
- 65g Egg whites
- 5g Gelatine leaf – DR OETKER SELECT PREMIUM GRADE
- 175g Soft cheese – PHILADELPHIA FULL FAT
- You will also need 1 – 2 teaspoons of liquid sweetener depending on the sweetness of the strawberries.
Instructions
- Reserve 2 strawberries for decoration (optional).
- In a food mixer puree the remaining strawberries.
- Whip the cream to soft peaks.
- Put the gelatine in COLD water to soak for 5 minutes, when soft drain then place in 20mls of HOT water, stir until fully dissolved.
- Add the Philadelphia to the puree in the mixer and process until blended, with the mixer still running pour in the liquid gelatine.
- Add this to the whipped cream, with the sweetener, stirring until fully combined.
- Whisk the egg white until stiff and fold in to the strawberry mixture gently, but making sure it is evenly mixed in.
- Pour in to a pretty dish and leave in the fridge to set
- Decorate with the reserved sliced strawberry.
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