Description
This Easy Fresh Strawberry Mousse is a light and airy dessert perfect for any occasion. Made with fresh strawberries, sugar, and whipped cream, it delivers a sweet and creamy flavor that’s both refreshing and indulgent. Ready in just 10 minutes plus chilling time, this mousse is easy to prepare and a delightful way to enjoy the natural sweetness of strawberries.
Ingredients
Units
Scale
Strawberry Puree
- 12 1/2 ounces strawberries (3/4 pound), cleaned and sliced
- 1/2 cup granulated sugar
Mousse
- 1 cup whole heavy or whipping cream (cold, with at least 30% fat content)
Topping
- Extra fresh strawberries, sliced, for topping
Instructions
- Prepare Strawberries: Clean and slice the strawberries thoroughly to ensure no dirt remains. Place the sliced strawberries and granulated sugar into a blender or food processor and puree until smooth. Remove ½ cup of this strawberry puree and set it aside for layering later.
- Whip the Cream: In a cold mixing bowl, add the cold heavy or whipping cream. Beat the cream until stiff peaks form, indicating it has been whipped to the perfect consistency for folding.
- Fold in Puree: Gently fold the remaining strawberry puree (excluding the ½ cup reserved earlier) into the whipped cream, taking care not to deflate the mixture, to maintain its light and airy texture.
- Assemble the Mousse: Divide the reserved ½ cup of strawberry puree evenly between four small to medium glasses (each glass approximately 1 cup in volume). Spoon the strawberry mousse mixture on top of the puree in each glass.
- Chill and Serve: Refrigerate the assembled mousse glasses for about 1 hour (or overnight if preferred) to allow the flavors to meld and the mousse to set. Just before serving, top each mousse with fresh sliced strawberries for an appealing garnish. Enjoy this fresh and luscious dessert.
Notes
- For using this mousse as a filling for pies or cakes, whip the cream until thickened and stir in the strawberry puree.
- To stabilize the mousse for filling, sprinkle 1 tablespoon of gelatin on 2 tablespoons of milk and let it stand for 1 minute.
- Heat the milk and gelatin mixture gently over low heat for 1-2 minutes until the gelatin dissolves, making sure it does not boil.
- Remove from heat and temper the gelatin by stirring 1-2 tablespoons of whipped cream mixture into it before folding the gelatin mixture back into the remaining whipped cream.
- This method helps the mousse maintain structure when used as a filling.
Nutrition
- Serving Size: 1 serving (approx. 1 glass)
- Calories: 210
- Sugar: 20g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
