Strawberry Cloud Piece Recipe

Prepare strawberries

Hull and roughly chop 2 cups fresh strawberries. Place half (about 1 cup) in a blender or food processor with 1.5 tbs granulated sugar and 1 tsp lemon juice; puree until smooth. Reserve remaining chopped strawberries for folding in (finely dice).

Bloom gelatin

Sprinkle 1 tsp unflavored gelatin over 2 tbs cold water in a small bowl. Let sit 3–5 minutes until gelatin blooms (absorbs liquid).

Dissolve gelatin

Microwave the bloomed gelatin 5–8 seconds or place over very low heat just until fully dissolved (do not boil). Stir 1–2 tsp of the warm strawberry puree into the dissolved gelatin to temper, then whisk this mixture back into the full puree until homogenous.

Whip cream

Chill a medium bowl and whisk (or beaters) if possible. Pour 1.25 cups heavy cream and 0.5 tsp vanilla into the bowl and whip to soft-medium peaks (holds shape but slightly billowy).

Combine mousse

Let strawberry puree cool to near room temperature (warm is okay, not hot). Gently fold the cooled puree into the whipped cream in two additions until evenly colored. Fold in the reserved diced strawberries gently but thoroughly. Chill the mousse in refrigerator while you make the meringue base, about 15–20 minutes to firm slightly.

Preheat and prepare pan

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw or use a 3¼–3½ inch (8–9 cm) round template on the paper for shaping each 'piece' (you can make 4–6 pieces, adjust sizes; this recipe assumes approximately 4 pieces). Flip the parchment so the ink/marker is underneath and not in contact with meringue.

Beat egg whites

In a clean bowl, begin beating 2 room-temperature egg whites with 1 pinch of salt until foamy. Gradually add 0.5 cup granulated sugar in a slow drizzle while continuing to beat. Continue to beat until glossy stiff peaks form (peaks hold shape and don't flop).

Stabilize and fold dry ingredients

Sift together 2 tbs powdered sugar and 1 tsp cornstarch; gently fold this mixture into the meringue along with 0.5 cup ground almonds and 0.25 tsp almond extract (if using). Do this in two additions with a gentle folding motion so as not to deflate the meringue. The batter will be thick and pipeable.

Pipe and shape

Transfer meringue mixture to a piping bag fitted with a round tip (about 1/2 inch) or use a spoon. Pipe discs onto the prepared parchment within your templates to form the base of each piece about 1/2 inch high. Optionally create a slight rim so mousse will sit on the base. Lightly tap the tray once to remove large air pockets.

Bake

Bake at 300°F (150°C) for 25–30 minutes until the meringue is dry to the touch and just lightly golden around the edges. Turn oven off and leave meringues in the cooling oven for another 30 minutes with the door slightly ajar (helps dry them fully and prevents cracking). Remove and cool completely on the sheet.

Portion mousse

Remove chilled mousse from refrigerator. Spoon or pipe approximately 3–4 tbs of strawberry mousse onto each cooled almond meringue base, creating a soft cloud-shaped mound.

Garnish

Top each mousse mound with 1–2 thin slices of fresh strawberry, sprinkle with a light dusting of 1 tsp powdered sugar divided among pieces, and scatter about 1/2 tbs toasted sliced almonds per piece. Add a fresh mint leaf to each for color.

Chill briefly and serve

Chill assembled pieces for 15–20 minutes to let mousse set to the base, or serve immediately if a softer texture is desired. Serve within 6 hours for best texture; store loosely covered in the refrigerator to avoid sogginess.