Strawberry mousse

Name: Strawberry mousse
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Ingredients: Strawberries 4 ½ cups; Fresh liquid cream 1 ¼ cup; Lemon juice 1; Gelatin in sheets 0.4 oz; Egg whites &frac13; cup; Sugar 0.8 cup; Water 4 tbsp; Lemon juice a few drops; Fine salt 1 pinch

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155

Calories per serving

Gluten Free

Energy Kcal 155
Carbohydrates g 22
of which sugars g 22
Protein g 2.7
Fats g 6.3
of which saturated fat g 3.52
Fiber g 1.1
Cholesterol mg 20
Sodium mg 146

Difficulty: Easy
Prep time: 25 min
Cook time: 10 min
Serving: 10
Cost: Low
Note + resting the mousse in the fridge

PRESENTATION

Soft, fluffy layers and the sweet aroma of real berries make this strawberry mousse a family favorite every season. The light and fluffy mousse stands out on the table with its pale pink color and airy texture—always looks so nice in little jars or even in big dessert bowls. Kids and adults both get excited for that first spoonful…fruity, sweet, super-refreshing, and totally DELICIOUS. The easy strawberry mousse recipe scores big points with home cooks who want a great-looking dessert that feels both special and no-stress for busy days or those fun weekends with friends. As a make-ahead dessert, it fits right into family time, letting everyone relax and enjoy a fresh strawberry dessert together during berry season, holiday gatherings, or casual dinners (if you want to get a little fancy with the topping, go for it—always looks pretty with mint or a few extra berries). Sometimes families just want something simple that looks good, tastes great, and works every single time—this always does.

Families often choose this no-bake dessert because of how easy and versatile it is—just scoop and serve, or add it to cakes and trifles when you need something sweet. Strawberry mousse brings out the best of homemade strawberry sauce, giving you that rich berry flavor without anything heavy or complicated. The cloud-like consistency is a big hit for dessert spreads at celebrations or after dinner, but honestly, it’s great just as a weekday treat in the spring when markets fill up with fresh strawberries. Serve on its own or team up with shortbread or sponge cake…mix in other seasonal berries for extra color, or keep it simple for picky eaters. Since this light and fluffy mousse is such a classic, it’s one of those recipes people turn to for easy success and maximum family smiles. Super popular for birthdays, casual gatherings, or even brunch (actually makes a fun breakfast surprise sometimes…no kidding). If your family loves easy, fresh, and sweet desserts, this strawberry mousse, with its homemade touch and real berry flavor, will always go over well—simple, cozy, and always a winner.

INGREDIENTS

155

Calories per serving

Ingredients for 10 cups of 3.4 oz each: Strawberries 4 ½ cups (700 g); Fresh liquid cream 1 ¼ cup (300 ml); Lemon juice 1; Gelatin in sheets 0.4 oz (12 g)

For the Italian meringue: Egg whites ⅓ cup (80 g); Sugar 0.8 cup (160 g); Water 4 tbsp (60 ml); Lemon juice - a few drops; Fine salt 1 pinch

Preparation

How to prepare Strawberry mousse

To prepare the strawberry mousse, start by soaking the gelatin sheets in cold water for at least 10 minutes 1. Wash the strawberries, remove the green stems, cut them in half 2, and place them in a blender 3; add the juice of a strained lemon and blend everything.

You should obtain a smooth puree 4, which you will then pass through a sieve 5 to remove any lumps and larger seeds: this will yield about 14 oz of strawberry puree. Take two/three tablespoons of strawberry puree and heat it in a saucepan 6,

when it's hot add the drained and well-squeezed gelatin sheets 7 and let them dissolve completely by stirring with a whisk 8. Once the gelatin is completely dissolved, add the puree to the remaining one and mix well 9. Set the mixture aside while you continue with the preparation.

Now prepare the Italian Meringue: squeeze the juice of half a lemon and strain it (10-11). Then, in a small saucepan, dissolve the sugar with the water 12 over low heat;

the syrup should not exceed 248°F (you'll need to measure with a kitchen thermometer); when the temperature reaches around 185°F, start working the egg whites with a stand mixer (or with an electric mixer) 13 and when they turn white, add the strained lemon juice 14. When the syrup reaches 248°F and at the same time the egg whites are well whipped, pour it slowly over the egg whites while continuing to work them at medium speed 15; continue to beat until the mixture becomes completely cool.

Once ready, the meringue will have a white and foamy consistency 14, add it to the strawberry puree 17 and mix with a whisk from top to bottom to keep the mixture from deflating 18.

Finally, you can whip the fresh cream, which should be semi-whipped, so white and creamy 19. Incorporate it into the strawberries and Italian meringue 20, mixing from bottom to top until everything is combined. You can pour the strawberry mousse into a disposable piping bag without a nozzle and place it in the refrigerator for at least 10-15 minutes. After this time, fill the cups 21, and place them back in the refrigerator for at least half an hour before serving. Decorate each cup with a fresh strawberry if you like before letting your guests enjoy them!

Storage

Store the strawberry mousse in the refrigerator for 1-2 days covered with plastic wrap.
Freezing is not recommended as the mousse may lose its initial consistency.