The sweet scent of blended strawberries — something between candy and just-picked fruit — rises from the first seconds. This dessert is nothing spectacular to prepare: no oven, no saucepan, just a blender and a spatula. But the result in the glass, light and pink, has a way of pleasing everyone effortlessly.
Ingredients :
- Strawberries (250 g) — Choose them very ripe and fragrant — seasonal strawberries, the ones that stain your fingers as soon as you cut them, give a mousse with a different color and taste than supermarket strawberries in January. The sweeter they are naturally, the less you’ll need to adjust with sugar.
- Speculoos — A few cookies are enough, no need to make a tart base. Their caramelized spiced flavor — cinnamon, nutmeg, a hint of ginger — works very well with red fruits. Crumble them coarsely rather than grinding them to a fine powder: the pieces add crunch to every bite.
- Egg white — Just one white, but it gives the whole mousse its light texture. It must be whipped to stiff peaks, in a perfectly clean and dry bowl — any trace of fat prevents it from rising.
- Sugar + vanilla sugar — Regular sugar adjusts sweetness according to the ripeness of your strawberries. Vanilla sugar adds a subtle roundness that balances the fruit’s acidity without overpowering. If your strawberries are already very sweet, reduce the sugar by a third.
