Try this incredibly light and fluffy strawberry mousse, packed with fresh strawberry flavor. It’s airy yet holds its shape perfectly, making it the ideal topping for authentic strawberry cakes and desserts. This delightful mousse is sure to impress your family and guests on special occasions like Valentine’s Day, anniversaries, or dinner parties.
Equipment
- Food processor or juicer
- Knife
- Stand mixer with a whisk attachment or hand blender and bowl
- Bowl
- Whisk
- Spatula
- Small pot
- Brush
- Pastry bag (optional)
Ingredients
STRAWBERRY MOUSSE
- 7.5 g (1 envelope) unflavored gelatin (bloom 230)
- When using gelatin powder: Mix with 40 g (⅙ cup) icy cold water, let sit for 10 minutes.
- When using gelatin sheets: Soak in icy cold water for about 10 minutes.
- 230 g (1 cup) pureed and strained strawberries
- 35 g (2 ⅓ tbsp) lemon juice
- 245 g (1 cup) heavy cream
- 75 g (from 2 large eggs) egg whites
- 130 g (⅔ cup) granulated sugar for syrup
- 60 g (4 tbsp) water
STRAWBERRY SAUCE
- 150 g (⅔ cup) pureed and strained strawberries
- 13 g (1 tbsp) granulated sugar
- 7.5 g (½ tbsp) lemon juice
Instructions
Step 1: Hydrate the Gelatin:
- For powder: Mix with 40 g of cold water and let sit for 10 minutes.
- For sheets: Soak in cold water for 10 minutes.
Step 2: Puree and Strain Strawberries:
- Cut strawberries into smaller chunks and puree with a food processor or hand blender until smooth.
- Strain through a fine mesh sieve to remove seeds.
- Tip: Puree all strawberries for the mousse and sauce at once to save time.
Step 3: Heat and Melt Gelatin:
- Take ⅓ of the pureed strawberries and heat until very warm (122-140ºF / 50-60ºC).
- Add the hydrated gelatin to the warm puree and mix until fully dissolved. Ensure there are no chunks of gelatin left.
- Combine the warm strawberry mixture with the cold puree, stirring until well-mixed.
Step 4: Add Lemon Juice:
- Stir in lemon juice into the strawberry puree and set aside to cool at room temperature.
Step 5: Whip the Cream:
- In a bowl, whip the cold heavy cream until it becomes stiff and fluffy. Refrigerate until needed.
- Tip: Check the cream consistency before using. If it has softened, re-whip to stiff peaks.
Step 6: Make Italian Meringue:
- In a small pot, heat granulated sugar and water over medium heat, brushing the sides of the pot to prevent crystallization. Do not stir.
- Whip egg whites until fluffy.
- Once the sugar syrup reaches 244-246ºF (118-119ºC), slowly pour it into the egg whites while whipping at high speed.
- Continue whipping until the meringue cools to room temperature and becomes stiff.
- Tip: Ensure no moisture or oil is on any tools when whipping egg whites.
Step 7: Combine Meringue with Whipped Cream:
- Gently fold the meringue into the whipped cream using a rubber spatula until about 50% combined.
- Add the strawberry puree and whisk until 80-90% incorporated, then finish folding with the spatula to ensure an even mixture.
Step 8: Chill the Mousse:
- Pipe the mousse into serving cups or glasses and chill in the fridge for at least a few hours.
Step 9: Strawberry Sauce:
- Puree fresh strawberries and strain them.
- Heat the puree, sugar, and lemon juice until it begins to boil. Let cool in the fridge.
NOTES:
How to Store Strawberry Mousse:
- In the Refrigerator: Store the mousse by wrapping the surface with plastic wrap or placing it in an airtight container. It will last for up to a few days, but for the best taste, consume it within 24 hours.
- In the Freezer: Store in an airtight container for up to a month.
Note: The ingredient amounts have been adjusted to 1.5 times the original recipe I shared on YouTube, making it easier to use 1 bag of gelatin powder.
Yield: One batch is enough for 5 (8 oz) or 13 (3.5 oz) glass cups.
