Strawberry Mousse
30 min
|
intermediate
|
gluten-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 5 min | 30 min |
Introduction
This light and creamy strawberry mousse tastes like a spoonable strawberry cloud, with fresh berries in every bite.
It’s an easy make-ahead dessert that feels fancy enough for dinner parties but simple enough for weeknight cravings.
The smooth gelatin-set texture holds its shape beautifully, making it perfect for layering in parfaits or topping with extra berries.
Ingredients (4 servings)
Ingredients
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How to Make Strawberry Mousse
-
Chill tools and prep ingredients
Place your mixing bowl and beaters in the fridge or freezer so the cream whips quickly and stays cold.
Rinse the strawberries, pat them very dry, then hull them so no tough green tops remain.
-
Puree the strawberries
Add the strawberries, sugar, lemon juice, and vanilla to a blender or food processor.
Blend until completely smooth, scraping down the sides once so no chunks remain.
For extra silky mousse, press the puree through a fine mesh strainer to remove seeds.
-
Bloom the gelatin
In a small bowl, sprinkle the gelatin evenly over the cold water.
Let it stand without stirring for about 5 minutes, until the granules look thick and swollen.
-
Warm the strawberry mixture with gelatin
Transfer about 1/2 cup of the strawberry puree to a small saucepan.
Place the pan over low heat and warm gently, stirring, until the puree is hot but not boiling.
Add the bloomed gelatin to the warm puree and stir until it is completely dissolved and clear.
Whisk this warm mixture back into the remaining cold strawberry puree until evenly combined.
Let the strawberry base cool to room temperature, stirring occasionally, so it does not set yet.
-
Whip the cream
Pour the cold heavy whipping cream into your chilled mixing bowl.
Beat with an electric mixer on medium speed until soft peaks form that gently hold their shape.
Do not whip all the way to stiff peaks, or the mousse can feel heavy instead of light.
-
Fold in the strawberry base
Check that the strawberry mixture is cool and just slightly thickened, not warm and not fully set.
Add about one third of the strawberry base to the whipped cream and fold gently with a spatula.
Repeat with the remaining strawberry mixture in two additions, folding until no streaks remain.
Try not to stir or beat, which deflates the cream and makes the mousse dense.
-
Portion and chill
Spoon or pipe the mousse into small glasses, ramekins, or jars for individual servings.
Cover each serving and refrigerate for at least 2 hours, until fully set and nicely chilled.
Garnish with extra sliced strawberries right before serving, if you like.
Substitutions
- Use frozen strawberries instead of fresh strawberries
- Thaw the berries completely and drain excess juices, which keeps the mousse thick while still delivering bright strawberry flavor.
- Use coconut cream instead of heavy whipping cream
- Chilled coconut cream whips into soft peaks and gives the mousse a dairy-free, faintly tropical flavor that pairs beautifully.
- Use honey instead of granulated sugar
- Mild honey sweetens the mousse while adding floral notes, so the flavor feels more complex without becoming heavy.
Tips
- Cool the strawberry base properly
- If the strawberry mixture is warm, it will melt the whipped cream and the mousse will never set correctly.
- Watch for soft peaks
- Stop whipping when the cream forms peaks that curl over softly, not sharp spikes. This texture folds smoothly with the strawberry base.
- Use glass or ceramic dishes
- Glass and ceramic hold the chill well and showcase the pretty pink color, which makes the mousse feel special.
- Do not boil the gelatin
- High heat weakens gelatin, so keep the puree just hot enough to melt it and then remove from heat.
- Make it ahead
- This mousse sets best with several hours in the fridge, so it is perfect to prepare the day before serving.
Nutrition Facts *
| Energy | 280 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 21 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mousse turn grainy or lumpy?
- Grainy mousse usually means the gelatin did not fully dissolve or set before you folded in the cream. Next time, melt the gelatin completely in the warm puree and let the mixture cool to room temperature before folding.
- Can I make this strawberry mousse without gelatin?
- You can skip the gelatin, but the mousse will be softer, more like a fluffy strawberry cream. Chill it well and serve in small glasses, or experiment with agar-agar if you are comfortable adjusting gelling agents.
- How far in advance can I make strawberry mousse?
- The mousse keeps well for up to 2 days in the fridge when tightly covered. After that, the texture can loosen and the strawberry flavor starts to fade slightly.
- Can I double the recipe for a crowd?
- Yes, you can easily double the ingredients, but use a very large bowl for whipping and folding. Work gently and avoid rushing, since overmixing a big batch can knock out the air more quickly.
- What if my mousse did not set firmly?
- If the mousse is still loose after chilling, give it another hour or two in the fridge. If it never sets, the gelatin amount or temperature was off, so serve it as a luscious strawberry dessert sauce.
Serving Suggestions
This strawberry mousse is lovely with crisp butter cookies, almond biscotti, or a simple store-bought shortbread on the side.
For a pretty dessert, layer the mousse with fresh berries in clear glasses and finish with a little whipped cream.
I also love topping each serving with shaved dark chocolate, which adds a nice flavor contrast and elegant look.
More pairings:
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