Blend the "A" ingredients in a food processor (or a mixer) until the puree reaches your desired consistency. I like to leave bits in the puree.
Soak the gelatin powder in the water ("B" ingredients), and dissolve in a microwave (Approximately 40 seconds at 700W).
Pour the gelatin mixture into the puree and mix well.
Place this bowl in a bigger bowl with iced water to cool.
Whip the "C" egg white and gradually add the sugar. Whip until it becomes a soft meringue.
Pour 1/3 of the puree mixture (Step 4) into the meringue (Step 5) and stir. Then add this meringue and puree mixture to the remaining puree mixture.
The mixture should now look like this. Attention: If the puree mixture (Step 4) is too runny or the meringue is too hard, you may find it difficult to mix or the mixture may separate when it is cooling.
Pour into molds and chill in the fridge.
Done! This time, I used a lot of strawberries for decoration.
After a bite. You can see the strawberry bits inside. The strawberry color is beautiful, isn't it?
Story Behind this Recipe
This is a low-calorie mousse without cream. I prefer this kind of mousse because of its light taste. The mousse is cheapest to make when strawberries are in season.
The 150 g of strawberries is the weight after the hulls are removed. The sweetness of the mousse will change depending on the sweet of the strawberries. Adjust the amount of sugar to your taste.