Ingredients
- 2 cups fresh strawberries, hulled and roughly chopped
- 1 cup heavy cream, cold
- ½ cup mascarpone cheese, room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Strawberries
Place the chopped strawberries and granulated sugar into a medium-sized saucepan. Cook over medium heat for about 10 minutes, stirring occasionally. As the strawberries soften, use a potato masher or fork to thoroughly mash them. The goal is to break them down into a smooth puree with a slightly chunky texture.
Continue cooking for another 2 minutes until the mixture thickens slightly. Remove from heat and measure out 1 cup of pureed strawberries. If you have more than 1 cup, set the extra aside for another use, such as stirring into yogurt or drizzling over pancakes. Transfer the puree to a heat-proof bowl and allow it to cool to room temperature. To speed up the cooling process, place the bowl in the refrigerator for about 10 minutes.
Step 2: Prepare the Mascarpone Mixture
In a large mixing bowl, combine the room-temperature mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, beat on low speed for about 2 minutes until the ingredients are well combined and smooth.
Step 3: Whip the Heavy Cream
Add the cold heavy cream to the mascarpone mixture. Beat on low speed for 1 minute, then increase to medium speed and continue whipping for about 3 more minutes. The goal is to achieve firm peaks, meaning the cream should be thick enough to hold its shape when the beaters are lifted. Be careful not to overwhip, as this can cause the mixture to become grainy.
Step 4: Fold in the Strawberry Puree
Take ½ cup of the whipped cream mixture and gently fold it into the cooled strawberry puree. This step helps lighten the puree, making it easier to incorporate into the remaining whipped cream.
Next, pour the strawberry mixture into the larger whipped cream bowl. Using a spatula, gently fold the ingredients together until fully combined. Folding instead of stirring ensures that the mousse remains airy and does not deflate.
Step 5: Portion and Chill
Spoon the mousse into 5 to 6 small serving dishes, such as ramekins, small glass jars, or dessert cups. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the mousse to set.
Just before serving, garnish with fresh strawberries or a light dusting of powdered sugar for an elegant presentation.
Notes
- How to Tell When the Mousse is Ready: The mousse should be thick, smooth, and hold its shape when spooned into dishes. If it appears runny, it may need additional chilling time.
- Avoiding Overwhipping: If the whipped cream becomes lumpy, it has been overmixed. To fix this, gently fold in a small amount of additional heavy cream until the texture smooths out.
- Speeding Up Cooling Time: If you are short on time, place the strawberry puree bowl over an ice bath while stirring occasionally. This will cool it down faster.
- Using the Right Tools: An electric hand mixer makes whipping the cream easier and ensures consistency. If you do not have one, a whisk can be used, but it will require more effort.
- Storage Tips: The mousse can be stored in the refrigerator for up to 2 days. If making it ahead, cover each serving dish tightly with plastic wrap to prevent it from absorbing other flavors in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes