Strawberry mousse is a light & fresh dessert that has a wonderful, smooth texture and is filled with plenty of sweet, succulent strawberries.
Making a mousse out of a juicy fruit like strawberries can be tough. The sweet juice can interfere with the smooth texture all while providing a flavor that is far too subtle. to fix this, we processed the berries with a little sugar and salt before cooking them into a syrup. This intensified the flavor while limiting the moisture that got into the mousse. Keep reading below for this great recipe…
(makes 6 servings)
- 2lbs strawberries, hulled
- 1/2 cup sugar
- a pinch of salt
- 1 3/4 teaspoons unflavored gelatin
- 4oz cream cheese, cut into 8 pieces and softened
- 1/2 cup heavy cream, chilled
- 1/4 teaspoon vanilla extract
- Cut some of the strawberries into 1/4″ pieces until they can fill up 1 cup. Refrigerate until ready to be used for garnish. Pulse the remaining strawberries in a food processor or blender in 2 batches until most pieces are 1/4″ to 1/2″ thick. Transfer the strawberries to a bowl and toss with 1/4 cup sugar and the salt. Cover the bowl and let stand for 45 minutes, stirring occasionally.
- Strain the processed strawberries through a fine-mesh strainer into a bowl. Measure about 3 tablespoons of juice into a small cup. Sprinkle the gelatin over the juice and let sit until the gelatin softens (about 5 minutes). Place the remaining juice in a small saucepan and cook over medium-high heat until reduced to 3 tablespoons (about 10 minutes). Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth.
- While the juice is reducing, return the strawberries to the food processor and process until smooth. Strain the puree through a fine-mesh strainer into a medium bowl, pressing on the solids to remove the seeds and pulp. Discard any solids in the strainer. Add the strawberry puree to the juice-gelatin mixture and whisk until incorporated.
- In a separate bowl, whip together the heavy cream and vanilla extract and whisk until foamy (about 1 minute). Whip harder until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff peaks form. Whisk the whipped cream into the strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours. Serve, garnished with diced strawberries.
Recipe adapted from Cooking Light