Ingredients
Scale
For the Strawberry Mousse:
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup fresh strawberries, hulled and pureed
- 1 tablespoon lemon juice
- 1/4 cup powdered sugar (adjust depending on strawberry sweetness)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
For the Strawberry Sauce:
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Optional Garnishes:
- Whipped cream
- Mint leaves
- Extra sliced strawberries
- Shaved dark chocolate
Instructions
- Bloom the Gelatin
- In a small bowl, combine 1 tablespoon unflavored gelatin with 2 tablespoons cold water.
- Let it sit for about 5 minutes to bloom. It will absorb the water and become spongy in texture.
- This step is essential for giving the mousse a stable structure without using eggs or baking.
- Prepare the Strawberry Puree
- In a blender or food processor, puree 1 cup of hulled strawberries until smooth.
- Add 1 tablespoon lemon juice and 1/4 cup powdered sugar to the puree and blend again.
- Taste and adjust the sugar depending on the sweetness of your strawberries.
- Set aside.
- Dissolve the Gelatin
- Gently heat the bloomed gelatin in the microwave for 10â15 seconds or over a double boiler until fully dissolved.
- Do not allow it to boil. Stir gently to ensure it melts completely.
- Once dissolved, mix it into the strawberry puree. Stir well to combine.
- Let the mixture cool slightly, but donât let it set.
- Whip the Cream
- In a separate chilled mixing bowl, whip 1 cup of cold heavy cream with 1 teaspoon vanilla extract.
- Use a hand mixer or stand mixer and beat until soft peaks form.
- Be careful not to overwhip; it should be fluffy but still smooth.
- Combine the Mousse Mixture
- Gradually fold the cooled strawberry mixture into the whipped cream using a spatula.
- Fold gently to maintain the airy texture of the cream.
- Mix just until fully combined.
- Chill the Mousse
- Spoon or pipe the mousse into dessert glasses, ramekins, or jars.
- Cover each with plastic wrap and refrigerate for at least 2â3 hours or until set.
- The mousse should be firm enough to hold its shape but still soft and creamy when spooned.
- Make the Strawberry Sauce
- In a small saucepan, combine 1 cup of sliced strawberries, 2 tablespoons of sugar, and 1 tablespoon lemon juice.
- Cook over medium heat for 5â7 minutes until the strawberries release their juices and the mixture slightly thickens.
- Mash a few of the berries with a spoon as they cook for texture.
- Let the sauce cool completely before using.
- Serve and Garnish
- Once the mousse is set, spoon a layer of the strawberry sauce on top of each serving.
- Garnish with whipped cream, mint leaves, or fresh strawberry slices as desired.
- Serve chilled for the best experience.
Notes
- Use ripe strawberries for the best flavor. If theyâre slightly overripe, thatâs even better for the sauce.
- Puree can be strained to remove seeds if you prefer a smoother texture.
- Donât skip blooming the gelatin, as this ensures it dissolves evenly and doesnât clump.
- Chill the mixing bowl and beaters before whipping the cream. This helps it whip faster and hold shape better.
- Gently fold ingredients to maintain volume. Do not stir vigorously.
- If you need to prepare ahead, you can make the mousse the day before and store it covered in the fridge.
- Avoid substitutions for gelatin unless using agar-agar or similar stabilizers, and adjust quantities accordingly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes