Strawberry Mousse thats sweet, creamy and fresh. It doesn’t use gelatine so its perfect for vegetarians. This delicious fruit mousse only takes 20 minutes and uses 4 ingredients, making grocery shopping a lot easier.
This recipe is perfect for people who want a low calorie dessert or for busy people who don’t have much time to cook.
If you are looking for something much colder and with even less calories try our Frozen Strawberry Mousse recipe.
This is an important step in any mousse and something every dessert maker should learn. Whipping cream is easy when you know what ‘rules’ to follow.
Rule 1: Use at least 30% Fat Cream
Anything under 30% won’t really whip enough to make a mousse. For a lighter, fluffier mousse use a low 30% cream, I would recommend for this recipe at least 33%. Then for a heavier, smoother mousse use between 37% to 40%.
Rule 2: Use Cold Cream & Cool Equipment
Air bubbles in cream are held together by tiny globules of solid fat, this allows the cream to expand into a light and airy mass. When warmed, these tiny globules that hold the cream together start to melt. When this happens the cream will not whip as fully or fast.
Rule 3: Whip Slowly and Evenly with Electric Whisks
Electric whisks are super fast, it’s important to start slowly to avoid splashing the edges of the bowl. Then you can slowly increase the speed and evenly whip. Carefully, evenly whip the cream to avoid over whipping some parts.
Rule 4: Don’t over whip the cream
If you whip the cream too much it will cause the fat to form into irregular clumps, this will leave the cream grainy.
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 mousse.
Yes it can be frozen, but most recipes aren’t made to be frozen. So it’s important to use a recipe that has been designed specially for freezing. Most fruit mousse recipes will be hard when frozen or watery when thawed. If you are looking for a recipe thats designed especially for freezing, try this Frozen Strawberry Mousse.
The two most popular ways to thicken a fruit mousse is by either whipping cream to stiff peak or adding a thickener like gelatine.
Strawberry Mousse will last for up to 3 days in the refrigerator. It’s best to eat them the same day to get the best quality possible. Overtime the freshness from the strawberry will degrade and the structure of the cream, unless a stabilizer is added.
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- Small sauce pan
- Medium mixing bowl
- Chilled large mixing bowl
- Fine Sieve
- 250 g Strawberries washed & stems removed
- 25 ml Water
- 150 ml Cream 33%-38% Fat
- 60 g Sugar
- In a small sauce pan add water & sugar. 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 fridge. Chill for at least 2 hours.
- Serve after aleast 2 hours of chilling.