Description
This delightful Strawberry Mousse is a light and airy dessert made from fresh strawberry puree, whipped cream, and gelatin, perfectly sweetened and set to a creamy, smooth texture. It’s decorated with chantilly cream, fresh strawberries, and herbs, making it an elegant treat for any occasion.
Ingredients
Strawberry Puree
- 450 g Strawberry puree
- 60 g Powdered sugar (more or less depending on sweetness, sifted)
- 1 tablespoon Freshly squeezed lemon juice
- 6 g Gelatin powder
Whipped Cream
- 345 g Heavy cream (36% fat, very cold)
Decoration
- Fresh strawberries
- Herbs (e.g., mint)
- Chantilly cream (prepared from chantilly cream recipe)
Instructions
- Prepare Strawberry Puree: Clean the strawberries thoroughly and blend them using a blender until smooth to create the strawberry puree. Measure out 450 grams of the puree for the recipe.
- Sweeten the Puree: Mix in the freshly squeezed lemon juice and sifted powdered sugar into the strawberry puree. Taste and adjust the sweetness to your preference.
- Bloom Gelatin: Sprinkle the gelatin powder over 2 tablespoons of cold water and let it sit for 3 minutes until thick and jiggly.
- Heat Gelatin: Gently warm the bloomed gelatin mixture in the microwave without boiling it until it becomes liquid but is not hot. Ensure the fruit puree is at room temperature before combining.
- Combine Gelatin and Puree: Stir the warmed gelatin into the strawberry puree thoroughly.
- Whip Cream: Using an electric hand mixer, whip the very cold heavy cream until early stiff peaks form. Be cautious not to overwhip, to avoid the cream becoming too stiff or curdling.
- Fold Cream into Puree: Gently fold the whipped cream into the strawberry puree mixture using a rubber spatula until fully combined and smooth.
- Chill the Mousse: Spoon or pipe the strawberry mousse evenly into 4 serving cups. Refrigerate for 6 hours to allow the mousse to set properly.
- Decorate: Once set, decorate the mousse with prepared chantilly cream, fresh strawberries, and herbs like mint for a fresh, appealing finish.
- Store: Keep the mousse refrigerated and consume within 2 days. Do not freeze to maintain texture and flavor.
Notes
- Use very cold heavy cream to achieve better whip and texture.
- Adjust powdered sugar based on the natural sweetness of the strawberries.
- Do not overheat or boil gelatin to maintain its setting ability.
- Do not overwhip the cream, as it may curdle and affect mousse texture.
- Mousse should be chilled for a minimum of 6 hours for optimal firmness.
- Consume within 2 days for best freshness and flavor.
- Decorate just before serving to keep decorations fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
