Strawberry mousse
Strawberry mousse is a dessert made by blending fresh strawberries with whipped cream to create a light and airy texture. It involves pureeing strawberries, folding them into whipped cream and then chilling the mixture until set. It’s a perfect treat for strawberry lovers, especially during the warmer months when strawberries are in season.
Gelatin
Gelatin is crucial in creating the smooth and creamy texture of strawberry mousse. It acts as a stabilizer, helping the mousse set and hold its shape. When combined with the strawberry puree and whipped cream, gelatin gives the mousse structure while still maintaining its light and airy consistency. Additionally, gelatin allows the mousse to hold up well when chilled, ensuring a perfect slice or spoonful every time. So, while it may seem like a small ingredient, gelatin is essential for achieving that perfect texture and mouthfeel in strawberry mousse. On the other hand, omitting gelatin can cause the mousse to lack the necessary structure to hold together, resulting in a softer, more delicate texture.
I have tried this recipe with and without gelatin. While both versions may still taste delicious, the presence of gelatin ensures that the mousse maintains its structure and doesn’t collapse or become too runny. However, for those seeking the classic, velvety texture of traditional strawberry mousse, gelatin is an essential ingredient.
Visual Cues
- Before Chilling: The mixture should be well-combined, smooth, and have an even color.
- After Chilling: The mousse should be slightly firm to the touch but still give way to a spoon with ease.
Troubleshooting
Mousse Not Setting: Ensure the gelatin is fully dissolved and properly mixed into the strawberry puree. Make sure the mousse is refrigerated for the necessary amount of time.
Grainy Texture: This can result from overwhipping the cream or from undissolved gelatin. Ensure both the cream is whipped to soft peaks and the gelatin is smoothly incorporated.
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Strawberry mousse
Ingredients
- 400 grams of fresh strawberries hulled and sliced
- 70 grams of granulated sugar adjust to taste depending on the sweetness of strawberries
- 1 tablespoon lemon juice
- Pinch of salt
- 300 ml of heavy cream chilled
- 4 tbsps of powdered sugar
- 3-4 gelatin sheets or 2 tsp gelatin powder for added stability
Instructions
- Keep aside 2-3 strawberries for the final garnish and add the rest in a blender or food processor, puree the fresh strawberries with lemon juice, salt and sugar until smooth.
- If using gelatin, soak it in 4 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes to bloom. Then, microwave it for 10-15 seconds until dissolved. Be careful not to overheat. Set aside to cool slightly.
- Transfer the strawberry puree to a bowl and reserve ¼ cup of the puree aside for assembling the mousse.
- Add the cooled gelatin to the rest of the puree and mix well.
- In a large mixing bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form.
- Gradually fold the strawberry puree into the whipped cream until well combined. Be gentle to maintain the mousse's airy texture. Use a spatula and avoid stirring vigorously to prevent deflating the whipped cream.
- Take a clear glass or serving dish of your choice.
- Spoon a layer of the strawberry puree (reserved) into the bottom of the glass.
- Add a layer of strawberry mousse on top. Repeat the layers, alternating between the strawberry mousse and strawberry puree until the glass is almost full, leaving a little space at the top.
- Cover and refrigerate for at least 4 hours, or until set.
- Once set, garnish with additional sliced strawberries on the top. Serve chilled and enjoy!
Notes
Frequently Asked Questions
Yes! Just thaw the frozen strawberries completely and drain any excess liquid before using them. The texture might be slightly softer, but the taste will still be delicious.
Taste the strawberries after adding sugar. If your berries are particularly sweet, you might need less sugar. Adjust according to your taste.
You can substitute with 2 teaspoons of gelatin powder. Bloom it in a bit of cold water (about 2 tablespoons) for 5 minutes, then gently warm it until dissolved before adding to the strawberry purée.
Always bloom gelatin sheets in cold water for about 5 minutes until soft. Then gently squeeze out excess water, melt it, and whisk it thoroughly into the warm purée. For gelatin powder, bloom in cold water, then dissolve gently in a warm water bath before adding.
Yes, but the mousse will be softer and may not hold its shape as well. It’s best to serve it in glasses or cups rather than unmold it.
It will last about 2–3 days in the fridge, covered. It’s best served within 24 hours for the freshest taste and texture.
It’s not recommended because freezing can change the texture (it may become watery and grainy). If you must freeze it, thaw it gently in the refrigerator.
Make sure the gelatin is fully dissolved and well-mixed into the strawberry purée before folding in the whipped cream. Chill it in the fridge for at least 4 hours, or until fully set.
Absolutely! A touch of vanilla or a sprinkle of lemon zest can elevate the flavour. Fresh berries, mint leaves, or a drizzle of strawberry sauce make great toppings.
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