Do you need a light and quick sweet treat? This easy strawberry mousse recipe only requires a few ingredients and is a delicious summer dessert!
Ingredients:
Strawberries: You can use fresh or frozen fruit here.
Sugar: caster sugar
Vanilla
Gelatine powder: without flavor enhancers and with a little very cold water (check the gelatine package to see how much water it must contain).
You can also use 2 gelatin sheets instead – rehydrated in cold water and drained well.
Cream: Heavy/thickened cream or whipped cream. Make sure that the cream you use contains at least 30% fat, otherwise it will not whip and will not remain stable.
The strawberry compote will besimply made from strawberries(fresh or frozen), a little powdered sugar, vanilla and lemon juice.
How to make the creamy dessert
There are three steps to making this dessert: make the strawberry puree, add the gelatin and let it cool, and finally fold in the whipped cream and let it cool again.
- Wash the fruits and puree them until they are completely smooth. You can use a blender or an immersion blender. If you have frozenUse strawberries, make sure they are completely thawed and drained well beforehand.
- Place a fine-mesh sieve over a small saucepan and pour the pureed strawberries over it. Squeeze the fruit and discard any larger pieces. If the puree doesn't seem to pass through the sieve, you may need to puree it a little more.
- Add the sugar and vanilla. Stir in with a whisk, then turn the heat to low and bring to a simmer.
- While the strawberry puree is heating, prepare the gelatine. Place the gelatin powder in a small bowl with some very cold water. Stir and set aside for a few minutes until the gelatin solidifies and takes the form of a thick paste.
- Check your gelatin packet for the water content required to dissolve the powder, as this can vary.
- Once the puree begins to simmer, remove from the heat and add the rehydrated gelatin mixture. Note that the puree does not need to cook; it just needs to be hot enough to dissolve and activate the gelatin.
- Mix well until all the gelatin mixture has dissolved.
- Pour into a clean bowl or shallow dish (such as a brownie pan).
- Cover with plastic wrap touching the surface of the strawberry mixture and place in the refrigerator to cool for 30 minutes to 1 hour (more or less depending on how deep the container is).
- If you try to fold in the whipped cream while the fruit mixture is still hot, it will melt. If the strawberry mixture starts to solidify when you take it out of the fridge, just beat it vigorously to loosen it.
- Place the cold thickened cream in the bowl of your stand mixer (or a large bowl if using a hand mixer) and beat on medium speed. Slowly increase speed until stiff peaks form. Be careful when whipping the cream towards the end - it could quickly overbeat and become grainy.
- Gradually gently fold in the whipped cream, three or four times. Use a silicone spatula to gently fold the whipped cream into the strawberry mixture, being careful not to spill the whipped cream. The mousse will look very runny and soft at this point – this is normal!
- Pour the creamy dessert into serving bowls and place in the refrigerator to set for at least 2 to 3 hours - or preferably overnight.
- Once the strawberry dessertOnce it has set, you can top it with the strawberry compote (or a topping of your choice) and garnish with fresh fruit. You can also garnish the dessert with a few grated coconut or fresh mint leaves.
Prepare the summer dessert without gelatin
You can also prepare the strawberry mousse without gelatin.
Ingredients:
200 g fresh strawberries, roughly chopped
50 g granulated sugar
1 teaspoon lemon peel
5 tablespoons water
1 tablespoon cornstarch
250g unsweetened whipped cream, whipped to stiff peaks
Preparation:
- Cook strawberries and sugar in a saucepan over medium heat. Mash the fruit with a wooden spoon to make strawberry compote.
- In the meantime, mix the water and cornstarch into a paste. Add the mixture to the compote. Cook for another 30 seconds and remove the mixture from the heat.
- Mix in the lemon zest.
- Let the compote cool completely.
- Once the strawberry compote has cooled completely, use a spatula to gently fold it into the whipped cream.
- Pour the mousse into a piping bag fitted with a large round tip. Pipe the mousse into glasses/cups and let the glasses set in the fridge for 40-50 minutes.
- Garnish with fresh fruit before serving. Enjoy this delicious strawberry mousse recipe with the whole family!
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