Back

Strawberry-Milk Chocolate Affogato Mousse

10 servings

20 minutes

Adapted from David Katz's Original Recipe

For the Filling:
    • 20 oz. The Perfect Purée Strawberry Puree, thawed
    • 8 oz. egg whites
    • 1 oz. powdered pectin
    • 4 oz. granulated sugar
    • 1 tbsp. powdered gelatin
    • 3 oz. cold water
    • 8 oz. milk chocolate
    • 3 1/2 oz. espresso
    • 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. Add espresso 3 1/2 oz. 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.