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Frozen strawberry mousse in white ramekin

Frozen Strawberry Mousse

Jack Slobodian
A fresh, sweet, and creamy strawberry frozen mousse made with just four main ingredients. This easy recipe is perfect to prepare in advance and freeze in batches.
5 from 7 votes
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Prep Time 18 minutes
Cook Time 2 minutes
Freezing Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 4 People
Calories 155 kcal

Equipment

Ingredients
 
 

  • 9 oz fresh strawberries washed & stems removed
  • 2 tbsp / 1 fl oz water
  • ⅓ cup / 2 ½ fl oz heavy cream (36% fat), chilled
  • 4 tbsp / 2 oz sugar
  • ⅓ tsp super neutrose can omit but recommended for the smoothiest texture

Instructions
 

Make the Sugar Syrup:

  • In a small saucepan, combine the water, sugar, and super neutrose (if using).
  • Bring to a boil, then turn off the heat and stir until the sugar has dissolved.
  • Set aside to cool.

Prepare the Strawberry Purée:

  • Blend the strawberries until smooth.
  • Pass the purée through a fine sieve into a medium mixing bowl to remove the seeds.
  • Stir in the cooled sugar syrup.

Whip the Cream:

  • In a chilled large mixing bowl, pour in the cream.
  • Using an electric whisk, whip the cream until semi-firm peaks form (see notes).

Fold and Freeze:

  • Gently fold the strawberry purée into the whipped cream until fully combined.
  • Immediately spoon or pipe the mousse into ramekins.
  • Cover and freeze for at least 2 hours.

Serve:

  • Serve straight from the freezer after 2 hours.
  • If made without super neutrose and frozen longer, let thaw at room temperature for 5–10 minutes before serving.

Notes

  • Super Neutrose: This optional stabilizer improves texture and helps prevent ice crystals during freezing, giving the mouse a smoother texture. 
  • Semi-Firm Peaks: To test, lift the whisk—peaks should hold their shape but gently curl at the tip.
  • Avoid Over-Whipping: Stop as soon as the cream reaches the semi-firm stage. Over-whipping can cause the texture to become grainy and flat.
  • Choose the Right Cream: Use heavy cream with at least 30% fat. Cream with lower fat content won’t whip properly.
  • Keep Everything Cold: Cold cream, bowls, and beaters help the cream whip more easily. Chill your mixing bowl and whisk attachments in the freezer for 5–10 minutes before starting.
  • Strawberries: Use ripe, sweet strawberries for the best flavor.

Nutrition

Calories: 155kcalCarbohydrates: 13gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 34mgSodium: 10mgPotassium: 134mgFiber: 1gSugar: 15gVitamin A: 368IUVitamin C: 1225mgCalcium: 17mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.