"What's that pretty pink thing we're eating?" asked Ski. "It's called strawberry mousse," said Mme Verdurin. "But it's re-vis-sant... We should uncork bottles of Château-Margaux, Château-Lafite, port." "I can't tell you how he amuses me—he only drinks water," said Madame Verdurin, hiding her terror at this prodigality beneath her delight in the fantasy. (Sodom and Gomorrah).
Wash and hull the strawberries, then blend them into a smooth coulis. Reserve 200 g for serving and use the remaining 400 g for the mousse.
Soak the gelatin sheets in cold water until softened. In a saucepan, warm the 400 g coulis with 100 g caster sugar and the lemon juice. Wring out the gelatin, dissolve it into the warm mixture, then let it cool slightly.
Whip the egg whites to stiff peaks, then gradually add 30 g caster sugar to make a firm meringue. Gently fold in the cooled coulis mixture.
Pour the mousse into individual molds and refrigerate overnight to set. Serve chilled with the reserved strawberry coulis.
The Rediscovered Kitchen of Marcel Proust
