Ingredients

(For about 18 small glasses or ramekins)

 

1 21oz can strawberry pie filling  

About 1 cup of the can’s syrup 

4 egg whites

A pinch of salt

16 fl oz heavy whipping cream

 

 

Instructions

 

1 - Open the can and empty it in a large bowl. Scoop out about one cup of the syrup and set aside for later.

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2 - Using a soup blender, crush the strawberries and the rest of the syrup to make a puree.

 

3 - In a different bowl, whip the egg whites with the salt to stiff peaks and delicately fold in the strawberry puree.

 

4 - In another bowl, whip the cream to peaks and fold in the previous mixture.

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5 - Pour the mousse into ramekin dishes or small glasses (with the help of a piping bag if you wish.)

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6 - Spread the syrup previously set aside on top of each glass.

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7 - Reserve in the fridge for a minimum of 4 hours.