Description
This Easy Fresh Strawberry Mousse is a light, creamy dessert made with fresh strawberries, sugar, and whipped cream. Perfect for a refreshing treat, it features a smooth strawberry puree folded into fluffy whipped cream and chilled to set. Ideal for serving in small glasses as an elegant summer dessert or using as a filling for cakes and pies.
Ingredients
Units
Scale
Strawberry Mousse
- 12 1/2 ounces fresh strawberries (approximately 3/4 pound), cleaned and sliced
- 1/2 cup granulated sugar
- 1 cup heavy cream (cold, with at least 30% fat content)
- Extra fresh strawberries for topping
Optional Gelatin Mixture for Filling Use
- 2 tablespoons milk
- 1 tablespoon gelatin powder
Instructions
- Prepare the Strawberry Puree: Wash and slice the strawberries thoroughly. In a blender or food processor, combine the sliced strawberries and granulated sugar, then puree until smooth. Remove ½ cup of this puree and set it aside for layering.
- Whip the Cream: In a cold bowl, whip the heavy cream until stiff peaks form, indicating it is fully aerated and holds shape.
- Combine Puree and Cream: Gently fold the remaining strawberry puree (not the reserved ½ cup) into the whipped cream to create the mousse, ensuring not to deflate the airy texture.
- Assemble the Mousse: Divide the reserved ½ cup of strawberry puree evenly among 4 small to medium glasses (each glass approximately 1 cup in capacity). Spoon the mousse mixture on top of the puree layer.
- Chill and Serve: Refrigerate the layered mousse for at least 1 hour to allow it to set and flavors to meld. Optionally, chill overnight for enhanced texture. Before serving, garnish with fresh sliced strawberries on top.
- Optional Filling Preparation: To use this mousse as a filling, whip the cream until thickened and stir in the puree. In a small pot, sprinkle 1 tablespoon gelatin over 2 tablespoons milk and let it stand for 1 minute. Heat gently on low, stirring until gelatin dissolves, do not boil. Remove from heat and quickly stir 1-2 tablespoons of the whipped cream mixture into the gelatin mixture. Fold this combined gelatin blend gently back into the remaining whipped cream mixture to stabilize the mousse for fillings.
Notes
- The glasses used for serving hold about 1 cup of water, making them ideal for portioning this mousse dessert.
- For mousse used as pie or cake filling, the gelatin step stabilizes the mousse to hold its shape better.
- Chilling overnight improves the mousse’s texture and flavor integration.
- Ensure heavy cream is well chilled before whipping for best volume and texture.
- Use ripe, fresh strawberries for the best natural sweetness and flavor.
Nutrition
- Serving Size: 1 serving (approximately 1 small glass)
- Calories: 210
- Sugar: 18g
- Sodium: 15mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg
