Strawberry Mousse

Directions

1. 1
   For the strawberries:
2. 2
   Preheat oven to 350°F. Butter a baking dish. Place strawberries cut side down in the baking dish. In a separate bowl combine lemon juice, zest and honey. Pour sauce over strawberries, making sure that each berry is evenly coated. Roast strawberries for about 30-40 minutes. Remove from oven, cool completely. Once cool, strain strawberries through mesh sleeve; saving liquid if desired. Place strawberries in food processor and puree.
3. 3
   For the whipped cream:
4. 4
   In a mixing bow with a whisk attachment, whip the heavy whipping cream until medium peaks form. Set aside.
5. 5
   For the meringue:
6. 6
   In a mixing bowl with a whisk attachment, place eggs and cream of tartar. Mix until combined. Slowly add the granulated sugar. Beat on high until stiff peaks appear.
7. 7
   For the assembly:
8. 8
   In a large bowl, place 1/2 cup of the strawberry puree. Fold in 1/3 cup of the meringue. Addmore puree if necessary and keep folding meringue gently until all is added. Gently fold in the whipping cream.
9. 9
   To serve, pipe mousse into serving glasses and top with sliced strawberries and a drizzle of the remaining liquid if desired.
10. 10
    Recipe adapted from Cook Street.