Description
This Easy Fresh Strawberry Mousse recipe is a light and refreshing dessert perfect for warm days or elegant dinner parties. Made with fresh strawberries, granulated sugar, and rich heavy cream, this mousse is whipped to airy perfection, then chilled and topped with fresh strawberries for a vibrant, fruity finish. Its simple ingredients and straightforward preparation make it an ideal sweet treat that can also be used as a cake or pie filling with a slight gelatin adjustment.
Ingredients
Scale
Strawberry Puree
- 12½ ounces strawberries (3/4 pound), cleaned and sliced
- ½ cup granulated sugar
Cream
- 1 cup heavy cream (whipping cream or whole cream with at least 30% fat), cold
For Topping
- Extra fresh strawberries, sliced
Instructions
- Prepare the Strawberry Puree: Clean and slice the strawberries carefully. In a blender or food processor, combine the sliced strawberries with the granulated sugar and puree until smooth. Reserve half a cup of this puree in a small bowl and set it aside for layering later.
- Whip the Cream: In a cold bowl, beat the heavy cream until stiff peaks form. This ensures a light and fluffy texture for the mousse.
- Combine Puree and Cream: Gently fold the remaining strawberry puree (not the reserved half cup) into the whipped cream, taking care not to deflate the mixture, to create the mousse.
- Assemble the Mousse: Divide the reserved half cup of strawberry puree evenly into 4 small to medium glasses (around 1 cup capacity). Spoon or pipe the strawberry mousse over the puree layer in each glass.
- Chill: Refrigerate the assembled mousses for about 1 hour, or longer if desired, to set and meld the flavors.
- Serve: Before serving, top each mousse with fresh sliced strawberries for garnish and enjoy this elegant, fruity dessert.
Notes
- For using this mousse as a pie or cake filling: whip the cream until thickened, then stir in the puree. In a small pot, add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatin on top; let it stand for 1 minute. Heat gently on low heat, stirring often until gelatin dissolves fully (1-2 minutes), but do not boil. Remove from heat immediately.
- Add 1 to 2 tablespoons of the whipped cream mixture to the gelatin mixture and stir gently to combine. Fold this gelatin mixture carefully into the remaining whipped cream mixture to stabilize the mousse for filling purposes.
- The glasses used hold 1 cup of water, which is a good size reference for portioning.
Nutrition
- Serving Size: 1 serving (approx. 1 glass)
- Calories: 210
- Sugar: 18g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
