Description
This light and airy Strawberry Mousse is a delightful no-bake dessert combining fresh strawberries with whipped cream and a hint of lemon. Perfectly sweetened and set with gelatin, it offers a smooth, creamy texture that melts in your mouth. Ideal for summer gatherings and make-ahead entertaining, this French-American inspired mousse is gluten-free and vegetarian, garnished with fresh strawberries and mint for a beautiful presentation.
Ingredients
Scale
Strawberry Puree
- 2 cups fresh strawberries (hulled and chopped)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Whipped Cream
- 3/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
Garnish (Optional)
- Fresh strawberries
- Mint leaves
Instructions
- Prepare Strawberry Puree: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries are soft and syrupy. Remove from heat and purée the mixture using a blender or immersion blender until smooth.
- Bloom Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- Dissolve Gelatin: Stir the bloomed gelatin into the warm strawberry purée until fully dissolved. Allow the mixture to cool to room temperature.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Combine Mixtures: Gently fold the cooled strawberry mixture into the whipped cream until fully combined and smooth, being careful not to deflate the cream.
- Chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
- Garnish and Serve: Before serving, garnish with fresh strawberries and mint leaves if desired.
Notes
- For a smoother texture, strain the puréed strawberries before adding the gelatin to remove seeds and pulp.
- This mousse is light, fruity, and perfect for prepare-ahead entertaining.
- Use fresh, ripe strawberries for the best flavor.
- If you prefer a firmer mousse, you can increase the gelatin to 1.5 teaspoons.
