Strawberry mousse
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.
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 or 2 tsp gelatin powder 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.
