Strawberry–White Chocolate Mousse Strawberry–White Chocolate Mousse 10 20 minutes David Katz, Consulting Chef For the Filling: • 8 oz. egg whites • 1 oz. powdered pectin • 4 oz. granulated sugar • 1 tbsp. powdered gelatin • 3 oz. cold water • 8 oz. white chocolate • 20 oz. The Perfect Purée Strawberry, thawed • 3 oz. lemon juice • 16 oz. heavy cream Method: 1. Combine egg whites, pectin powder and granulated sugar in a mixer bowl. Bring to safe temperature (140° F.) over simmering water, stirring constantly. Transfer mixture to mixer and whip on medium-high speed to stiff peaks. Lower speed to medium and continue whipping until mixture reaches room temperature. Set meringue aside. 2. Sprinkle gelatin powder over cold water and allow it to dissolve. Heat chocolate until melted completely smooth over gently simmering water or in the microwave. Pour the chocolate into the Strawberry puree slowly, whisking quickly until fully incorporated. Whisk the lemon juice into the strawberry mixture. 3. Warm the gelatin over simmering water until completely dissolved. Add to the strawberry mixture, whisking constantly. Set aside at room temperature. 4. Whip the heavy cream to medium peaks. Carefully fold the strawberry mixture into the meringue. Fold into the whipped cream and immediately pour or pipe into molds or glasses as desired, and refrigerate until set.