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Fresh Strawberry Mousse

A glass cup filled with pink Fresh Strawberry Mousse, topped with sliced fresh strawberries.
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A light and airy mousse made with fresh strawberries, perfect for a summer dessert.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine half of the strawberries, 1/4 cup of the granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring until the strawberries soften and release juice.
  2. Pour the hot strawberry mixture into a blender or food processor. Blend until smooth. Strain the puree through a fine-mesh sieve into a bowl to remove seeds, pressing down on solids. You should have about 3/4 cup of smooth puree. Set aside to cool slightly.
  3. In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom.
  4. Gently heat the bloomed gelatin in a microwave for about 10 seconds, or until fully dissolved and clear. Do not boil.
  5. Whisk the dissolved gelatin into the slightly cooled strawberry puree until fully combined. Set the puree aside to cool to room temperature, stirring occasionally. It should be cool but still liquid.
  6. In a separate large bowl, beat the cold heavy whipping cream, the remaining 1/4 cup granulated sugar, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  7. Gently fold about one-third of the whipped cream into the cooled strawberry puree to lighten the mixture.
  8. Carefully fold the remaining whipped cream into the strawberry mixture in two additions until just combined and no white streaks remain. Do not overmix.
  9. Spoon the mousse into individual serving glasses or a single large bowl.
  10. Refrigerate for at least 4 hours, or until firm.
  11. Before serving, garnish with the remaining fresh strawberries, sliced or whole.

Notes

  • For a richer flavor, you can macerate the reserved fresh strawberries with 1 tablespoon of sugar for 30 minutes before using them as a garnish.
  • If you prefer a mousse without gelatin, you can substitute the gelatin with 2 stiffly beaten egg whites folded in at the end, but the texture will be slightly less stable.
  • To make this a no-bake mousse without gelatin or egg whites, use stabilized whipped cream by replacing the gelatin with 1 teaspoon of cream of tartar mixed into the heavy cream before whipping.

Nutrition

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