Strawberry Mousse Recipe
This light and airy Strawberry Mousse recipe showcases the natural sweetness of fresh strawberries combined with a smooth, creamy texture. Perfectly balanced with a hint of lemon and delicately set with gelatin, this dessert is elegantly topped with fresh strawberries, chantilly cream, and herbs for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for reducing puree if frozen strawberries used)
- Total Time: 6 hours 25 minutes (including chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Strawberry Mousse
- 450 g (2 cups) Strawberry puree (fresh or thawed frozen, reduced if using frozen)
- 60 g (½ cup) Powdered sugar, sifted
- 1 tablespoon freshly squeezed lemon juice
- 6 g (2 teaspoons) Gelatin powder
- 345 g (1½ cups) Heavy cream (36% fat), very cold
Decoration
- Fresh strawberries
- Fresh herbs (e.g. mint)
- Chantilly cream (prepared from Chantilly cream recipe)
Instructions
- Prepare the strawberry puree: Clean the strawberries and blend them into a smooth puree. Measure 450 g of the puree. If using frozen strawberries, allow them to come to room temperature, puree, and reduce over medium heat for 5 minutes until slightly thickened before measuring.
- Sweeten the puree: Mix the freshly squeezed lemon juice and sifted powdered sugar into the strawberry puree. Taste and adjust the sweetness to your preference.
- Bloom the gelatin: Sprinkle the gelatin powder over 2 tablespoons of cold water and let it sit for 3 minutes until thick and jiggly. Gently heat in the microwave until liquid but not boiling.
- Incorporate gelatin into puree: When the gelatin liquid is lukewarm and the fruit puree is at room temperature, mix gelatin gently into the puree until fully combined.
- Whip the heavy cream: Using an electric hand mixer, whip the very cold heavy cream until early stiff peaks form. Avoid overwhipping to prevent curdling or breaking the cream.
- Fold cream into puree: Gently fold the whipped cream into the fruit mixture with a rubber spatula until combined and smooth.
- Portion and chill: Spoon or pipe the mousse into 4 serving cups. Refrigerate for at least 6 hours to allow it to set properly.
- Decorate and serve: Before serving, top with freshly whipped chantilly cream, fresh strawberries, and fresh herbs like mint for an elegant finish.
- Storage: Keep the mousse refrigerated and consume within 2 days. Do not freeze.
Notes
- If using frozen strawberries, reduce the puree by cooking it down slightly to concentrate flavor and remove excess water.
- Blooming gelatin properly is crucial for smooth texture without lumps.
- Do not overwhip the cream as it may become too stiff or start turning into butter.
- Ensure the puree and gelatin are at similar lukewarm temperatures before combining to avoid gelatin setting prematurely.
- The mousse is best served well chilled and fresh within 2 days for optimal texture and flavor.
Find it online: https://justsosavory.com/strawberry-mousse-recipe/
