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Strawberry Mousse Recipe

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4.2 from 65 reviews

This light and creamy Strawberry Mousse is a refreshing dessert made from fresh strawberry puree, whipped heavy cream, and set with gelatin. Sweetened with powdered sugar and brightened with fresh lemon juice, this mousse is perfect for a summery treat. It’s chilled for several hours to achieve a smooth, fluffy texture and topped with chantilly cream, fresh strawberries, and herbs for an elegant finish.

  • Total Time: 6 hours 30 minutes
  • Yield: 4 servings

Ingredients

Strawberry Mousse

  • 450 g Strawberry puree (from fresh strawberries)
  • 60 g Powdered sugar (sifted, adjust to taste)
  • 1 tablespoon Freshly squeezed lemon juice
  • 6 g Gelatin powder
  • 2 tablespoons Cold water (for blooming gelatin)
  • 345 g Heavy cream (36% fat, very cold)

Decoration

  • Fresh strawberries
  • Fresh herbs (e.g. mint)
  • Chantilly cream (prepared from recipe)

Instructions

  1. Make Strawberry Puree: Clean the strawberries thoroughly and blend them using a blender to make a smooth strawberry puree. Measure out 450 g of the puree for the recipe.
  2. Sweeten Puree: Add the freshly squeezed lemon juice and sifted powdered sugar into the strawberry puree. Stir well and taste to adjust sweetness according to your preference.
  3. Bloom Gelatin: Sprinkle the gelatin powder evenly over 2 tablespoons of cold water and let it sit for 3 minutes until it thickens and becomes jiggly.
  4. Heat Gelatin: Gently warm the bloomed gelatin in the microwave, being careful not to boil it. Heat only until the gelatin is completely dissolved and liquid but not hot.
  5. Mix Gelatin and Puree: Ensure the puree is at room temperature (neither cold nor hot). Stir the liquid gelatin mixture into the puree thoroughly to combine.
  6. Whip Heavy Cream: Using an electric hand mixer, whip the very cold heavy cream until it forms early stiff peaks. Avoid overwhipping to prevent the cream from becoming too firm or breaking.
  7. Fold Cream into Puree: Gently fold the whipped cream into the strawberry puree mixture using a rubber spatula, taking care to preserve the light texture.
  8. Chill Mousse: Spoon or pipe the mousse evenly into 4 serving cups. Refrigerate for 6 hours to allow the mousse to set properly.
  9. Decorate: Before serving, decorate the mousse with a dollop of chantilly cream, fresh strawberries, and herbs like mint for freshness and visual appeal.
  10. Storage: Store the prepared mousse refrigerated for up to 2 days. Avoid freezing to maintain texture and flavor.

Notes

  • Adjust the sugar quantity depending on the sweetness of strawberries used.
  • Do not overwhip the heavy cream to maintain a smooth mousse texture.
  • Ensure the gelatin is fully dissolved but not overheated to avoid curdling the mousse.
  • The mousse needs to chill at least 6 hours to set adequately.
  • Use fresh and cold heavy cream (36% fat) for the best results.
  • Do not freeze the mousse as the texture will be affected negatively.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/strawberry-mousse-recipe/