Strawberry Mousse
A light and airy French strawberry mousse recipe, made with sheet or powdered gelatine for the best set (although can be made without). Either serve immediately or chill until later for dessert. Can also be made with raspberries.
Equipment
- Electric whisk
- electric blender or stand mixer
Ingredients
- 300 g (10oz/ 2 cups) fresh strawberries see notes for frozen
- 1 tablespoon lemon juice
- 3 sheets (2g) gelatine or 6g (2 level tsp) of powdered gelatine
- 200 ml (7 floz) heavy or whipping cream min 30% fat, well chilled
- 100 g (about 3) egg whites organic
- 60 g (2½oz/4 tbsp) sugar
Instructions
- Place a large bowl in the fridge (to easily whip up the cream later). Keep aside 3 strawberries for the decor and blend the strawberries in a mixer to a purée with the lemon juice.
- Soak the gelatine sheets in cold water for 10 minutes then squeeze out excess water. If using powder, sprinkle into 3 tablespoon cold water and leave to bloom for 3 minutes.
- Gently heat half of the purée in a saucepan (don't boil) for no longer than 5 minutes, take off the heat then dissolve the gelatine, stirring until combined. Stir in the rest of the purée.
- Whip up the cream until quite firm. In a separate bowl, whip up the egg whites until stiff and glossy peaks, gradually adding the sugar. Fold in the strawberry purée into the egg whites then add the chilled cream and spoon into serving dishes.
Notes
To Serve: Can be served immediately or chill until ready to serve. This mousse serves 6-8 people. Top with half a strawberry. Delicious served with tuile cookies.
Frozen Strawberries: This recipe is best using fresh strawberries but if you do use frozen, I recommend adding the gelatine, as they will give out more liquid.
Gelatine: If you prefer without gelatine (for vegetarians), then this can be omitted so no need to heat the purée. However, the consistency will be slightly less set.
This mousse is naturally gluten-free and made without butter or flour. Using fresh strawberries adds vitamin C and antioxidants, while the whipped egg whites and cream provide a light protein boost.