This Frozen Strawberry Mousse is fresh, sweet and creamy. It takes just 20 minutes to prepare and uses 4 main ingredients. It’s perfect to make in bulk and freeze for later in the week.
If you are looking for a non frozen version of this recipe try this sweet and creamy Strawberry Mousse recipe.
How To Whip Cream
Whipped cream is something every dessert maker should learn. It may sound simple but in a few seconds you can easily go from a peaked, airy whipped cream to a grainy mess.
Here are my essential rules and tips to help you make perfect whipped cream every time.
Rules for Whipping Cream
Rule 1: The cream should be at least 30% fat
A lower percent fat like 30% will be lighter and fluffier whilst a higher percent like 40% with be heavier and smoother.
Rule 2: Use very cold cream and cool equipment.
This is because air bubbles in the cream are held together by tiny globules of solid fat, this allows the cream to expand into a light and airy mass. Whilst warmed the fat starts to soften and the globules start to breakdown meaning the cream will not whip as fully or as fast.
Rule 3: When using an electric whisk whip it slowly and evenly.
Start by whipping the cream slowly. This will avoid any splashes around the edges. Once the cream starts to thicken you can increase the speed slightly. Make sure to whip evenly to avoid sections of over whipped cream.
Rule 4: Don’t over whip the cream
Whipping cream for too long causes the fat to form into small irregular clumps. Leaving the cream with a grainy texture.
Note: Cream will roughly double in size when whipped to stiff peak.
Why You Should Use Fresh Strawberries
When making this strawberry mousse it’s quite crucial to use fresh strawberries. Since we are not cooking them and just incorporating them straight into the mousse. They will retain most of their freshness. This will give you a fresher and sweeter frozen strawberry mousse.
What Is Super Neutrose & What Does It Do?
Super Neturose is a stabilising agent. It has anticrystallization properties that allow it to absorb residual water of milk, cream, butter and sugar. When used to frozen products like ice creams and sorbets it allows them to be smoother straight from the freezer.
Should I Thaw This Recipe?
I would recommend thawing this recipe for 5-10 minutes unless you have used super neutrose. This will result in a much creamy mousse.
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Frozen Strawberry Mousse
- Small Ramekins
- Small sauce pan
- Medium mixing bowl
- Chilled large mixing bowl
- Fine Sieve
- 250 g Fresh Strawberries washed & stems removed
- 25 ml Water
- 100 ml Cream 33%-38% Fat
- 50 g Sugar
- 1 g Super Neutrose optional
- In a small sauce pan add water, sugar & super neutrose. Bring to a boil then leave to cool
- Add the strawberries into a blender and blend. Pass the strawberries through a fine sieve into a medium mixing bowl (this will remove any seeds). Mix in the cool sugar syrup.
- Pour the cream into a chilled mixing bowl. Using a eletric whisk, whisk the cream until it's semi-firm (be careful not to over whisk it). Gently mix in the strawberry purée. Quickly add the mixture to the ramekins and place in the freezer. Freeze for at least 2 hours.
- Serve after 2 hours of freezing. If frozen for longer, leave to thaw for 5-10 minutes before serving.