Strawberry mousse

Strawberry mousse is a dessert made by blending fresh strawberries with whipped cream to create a light and airy texture. It involves pureeing strawberries, folding them into whipped cream and then chilling the mixture until set. It’s a perfect treat for strawberry lovers, especially during the warmer months when strawberries are in season.

Gelatin

Gelatin is crucial in creating the smooth and creamy texture of strawberry mousse. It acts as a stabilizer, helping the mousse set and hold its shape. When combined with the strawberry puree and whipped cream, gelatin gives the mousse structure while still maintaining its light and airy consistency. Additionally, gelatin allows the mousse to hold up well when chilled, ensuring a perfect slice or spoonful every time. So, while it may seem like a small ingredient, gelatin is essential for achieving that perfect texture and mouthfeel in strawberry mousse. On the other hand, omitting gelatin can cause the mousse to lack the necessary structure to hold together, resulting in a softer, more delicate texture.

I have tried this recipe with and without gelatin. While both versions may still taste delicious, the presence of gelatin ensures that the mousse maintains its structure and doesn’t collapse or become too runny. However, for those seeking the classic, velvety texture of traditional strawberry mousse, gelatin is an essential ingredient.

Visual Cues

• Before Chilling: The mixture should be well-combined, smooth, and have an even color.
• After Chilling: The mousse should be slightly firm to the touch but still give way to a spoon with ease.

Troubleshooting

Mousse Not Setting: Ensure the gelatin is fully dissolved and properly mixed into the strawberry puree. Make sure the mousse is refrigerated for the necessary amount of time.

Grainy Texture: This can result from overwhipping the cream or from undissolved gelatin. Ensure both the cream is whipped to soft peaks and the gelatin is smoothly incorporated.

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Strawberry mousse

Print Recipe

Strawberry mousse is a heavenly treat that combines fresh strawberries' sweetness with whipped cream's lightness. It has a smooth texture and a burst of fruity flavour.

Course Dessert

Cuisine American

Prep Time 20 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 4

Author sumisculinarynotes

Ingredients

• 400 grams of fresh strawberries hulled and sliced
• 70 grams of granulated sugar adjust to taste depending on the sweetness of strawberries
• 1 tablespoon lemon juice
• Pinch of salt
• 300 ml of heavy cream chilled
• 4 tbsps of powdered sugar
• 3-4 gelatin sheet for added stability

Instructions

• Keep aside 2-3 strawberries for the final garnish and add the rest in a blender or food processor, puree the fresh strawberries with lemon juice, salt and sugar until smooth.
• If using gelatin, soak it over 4 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes to bloom. Then, microwave it for 10-15 seconds until dissolved. Be careful not to overheat. Set aside to cool slightly.
• Transfer the strawberry puree to a bowl and reserve ¼ cup of the puree aside for assembling the mousse.
• Add the cooled gelatin to the rest of the puree and mix well.
• In a large mixing bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form.
• Gradually fold the strawberry puree into the whipped cream until well combined. Be gentle to maintain the mousse's airy texture. Use a spatula and avoid stirring vigorously to prevent deflating the whipped cream.
• Take a clear glass or serving dish of your choice.
• Spoon a layer of the strawberry puree (reserved) into the bottom of the glass.
• Add a layer of strawberry mousse on top. Repeat the layers, alternating between the strawberry mousse and strawberry puree until the glass is almost full, leaving a little space at the top.
• Cover and refrigerate for at least 4 hours, or until set.
• Once set, garnish with additional sliced strawberries on the top. Serve chilled and enjoy!

Notes

If you don’t have access to gelatin sheets and need to substitute with powdered gelatin, you can typically use a ratio of 1/2 teaspoon of powdered gelatin for every gelatin sheet called for in the recipe. However, gelatin powder can vary in strength and effectiveness compared to gelatin sheets.

Before using gelatin powder, it needs to be “bloomed” or hydrated in cold liquid. Sprinkle the gelatin powder evenly over a small amount of cold water or other cold liquid (like juice or broth) in a bowl. Allow the gelatin to sit for about 5 to 10 minutes. During this time, the gelatin will absorb the liquid and become soft and spongy.

Once bloomed, gently heat the gelatin mixture. You can do this by placing the bowl in a larger bowl of hot water (not boiling) or microwaving it for a few seconds until the gelatin is completely dissolved. Be careful not to overheat, as this can destroy the gelatin’s ability to set properly.

Take care not to overwhip the cream or overmix the mousse, as this can result in a dense or grainy texture.

Allow the mousse to chill for at least a few hours before serving to achieve the perfect consistency.

Serve the mousse chilled. If it sits out too long, it may soften and lose its structure.

For a chunkier texture, fold in small pieces of chopped strawberries into the mousse before setting.