Strawberry Mousse
Strawberry mousse is one of those desserts that feels light, pretty, and special without asking for much effort. With its creamy texture and bright berry flavor, it is the kind of treat I love making when I want something simple but memorable.
Equipment
- 1 Blender or food processor
- 1 Chilled Mixing Bowl
- 1 Spatula
- 4 Serving Glasses or Ramekins
Ingredients
- 2 cups fresh strawberries hulled and chopped
- 0.25 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
- 1 tsp alcohol-free vanilla
- 1 tsp agar-agar optional for firmer set
Instructions
- Wash, hull, and chop the strawberries. Add them to a blender or food processor with the sugar and lemon juice, then blend until smooth. For a silkier mousse, strain the puree to remove seeds.
- In a chilled bowl, beat the heavy whipping cream with the powdered sugar and alcohol-free vanilla until soft peaks form. Stop before it becomes too stiff, since a lighter cream gives the mousse a better texture.
- Gently fold the strawberry puree into the whipped cream in batches. Use a spatula and slow, sweeping motions so you keep as much air in the mixture as possible.
- Spoon the mousse into serving glasses or ramekins. Chill for at least 2 hours, or until set and nicely cold. If you are using agar-agar, follow the package instructions and add it to the strawberry mixture before folding with the cream.
Notes
Use very cold cream and a chilled bowl for the fluffiest result. Taste the strawberry puree before folding it in, because berry sweetness can vary a lot. If you want a brighter pink color, add a few extra strawberries rather than extra food coloring. Be gentle when folding so the mousse stays airy.
Store strawberry mousse covered in the refrigerator for up to 2 days. Because it is a chilled dessert, it does not need reheating. If the mousse softens a little after sitting out, return it to the refrigerator until cold again. For best texture, add toppings just before serving.