Description
An impossibly light, incredibly creamy no-bake dessert bursting with fresh strawberry flavor. This easy, airy strawberry mousse captures the essence of the season in a bowl, making it a perfect dessert for any celebration. Its sublime texture is a delicate balance of creamy, fluffy, and smooth that practically melts in your mouth.
Ingredients
1 lb (450g) Fresh Strawberries, hulled
1/2 cup (100g) Granulated Sugar, plus 2 tablespoons
1 tablespoon Lemon Juice, freshly squeezed
1.5teaspoons Unflavored Gelati
3 tablespoons Cold Water
1 1/2 cups (360ml) Heavy Whipping Cream, very cold
1 teaspoon Vanilla Extract
Instructions
- Prepare the Strawberry Puree: Place strawberries, 1/2 cup of sugar, and lemon juice in a blender or food processor. Blend until completely smooth. For an ultra-silky texture, press the puree through a fine-mesh sieve into a saucepan to remove seeds
- Bloom the Gelatin: Pour cold water into a small bowl and sprinkle the gelatin powder over the surface. Let it sit for 5-10 minutes to soften and bloom
- Heat the Puree and Dissolve Gelatin: Gently warm the strawberry puree in the saucepan over medium-low heat until warm to the touch, but do not boil. Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Set aside to cool to room temperature
- Whip the Cream: In a large, chilled bowl, combine the very cold heavy whipping cream, remaining 2 tablespoons of sugar, and vanilla extract. Use an electric mixer to whip until medium-stiff peaks form
- Combine and Fold: Once the strawberry puree is completely cooled, gently fold it into the whipped cream. First, stir about one-third of the whipped cream into the puree to lighten it. Then, gently fold in the remaining whipped cream with a spatula until just combined and no white streaks remai
- Chill the Mousse: Divide the mousse mixture among serving glasses or bowls. Cover and chill in the refrigerator for at least 4 hours, or overnight, until firm
Notes
Crucial Tip: Ensure the strawberry puree has cooled completely to room temperature before folding it into the whipped cream to prevent the cream from melting.
For the best whipped cream, chill your mixing bowl and beaters for 10-15 minutes before use.
Storage: Leftover mousse can be covered and refrigerated for up to 3 days. Freezing is not recommended.
Vegetarian Option: Substitute 1.5 tsp of gelatin with 1 tsp of agar-agar powder. Simmer the agar-agar with the strawberry puree for 2 minutes to activate it.
Vegan Option: Use full-fat coconut cream instead of heavy whipping cream and use the agar-agar substitution.
Flavor Variations: Add a splash of rosewater, orange blossom water, or finely grated lemon/lime zest to the puree for extra flavor.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 245 kcal
- Sugar: 20g
- Sodium: 24mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 82mg