Ingredients
1 lb. strawberries, hulled, halved, divided
1/2 c. Domino Golden Sugar, divided
4 oz. white rum, divided
1 lemon, zest and juice
2 large eggs, yolks and whites separated
Pinch of salt
1 1/2 c. heavy cream, whipped
Preparation
Step 1In a medium bowl, muddle ½ pound strawberries. Stir in 2 tablespoons sugar and 2 oz. white rum, cover and refrigerate. Step 2In a food processor, pulse remaining strawberries, 2 tablespoons sugar, lemon zest, and juice until smooth. Transfer to a large bowl and stir in rum.Step 3Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that’s just big enough to sit on top of the pot and whisk egg yolks until yolks slightly thicken, about 5 minutes. Remove from heat and combine with strawberry mixture.Step 4In a medium bowl or the bowl of a stand mixer, whisk egg whites and a pinch of salt until stiff peaks form. During the last 30 seconds of whisking, slowly add in 2 tablespoons sugar. Fold whipped egg whites into strawberry mixture. In the same bowl, whisk heavy cream until stiff peaks form, about 3 minutes. Fold in whipped cream to strawberry mixture. Step 5Divide mousse between serving dishes. Cover and refrigerate for at least 4 hours or overnight. Garnish with smashed strawberry rum floaters before serving.
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