Strawberry mousse

Step-by-step preparation

Cooking time: 6 hr 30 mins

1. STEP 1

   

   How to make strawberry mousse dessert with gelatin? Prepare all the necessary ingredients. Choose strawberries that are ripe, juicy and aromatic. The cream must have a high fat content, from 33%, and be well chilled. I have gelatin in powder. Read about how to whip cream and how to work with gelatin in articles on these topics. There are links at the end of this recipe.

2. STEP 2

   

   Pour gelatin with water and leave to swell for 10-15 minutes.

3. STEP 3

   

   Sort the strawberries, removing damaged berries, wash and remove the stems.

4. STEP 4

   

   Place the strawberries in a blender bowl and blend until smooth.

5. STEP 5

   

   If you want the berry puree to be absolutely homogeneous and without seeds, then rub it through a sieve to remove small seeds. This will make the dessert more tender.

6. STEP 6

   

   Take the chilled cream, pour it into a deep, easy-to-whip bowl and use a mixer to whip it into a strong, stable foam. At the same time, gradually add powdered sugar.

7. STEP 7

   

   Stir strawberry puree into the whipped cream little by little. Proceed with caution, stirring from bottom to top.

8. STEP 8

   

   Stir the mixture until smooth.

9. STEP 9

   

   Heat the swollen gelatin in a water bath or in the microwave until it completely dissolves and becomes liquid. But do not bring it to a boil, as this may cause it to lose its gelling properties. Pour the dissolved gelatin into the creamy strawberry mixture and mix well with a mixer at low speed.

10. STEP 10

    

    Spread the strawberry mousse with cream over the bowls and refrigerate for 3-4 hours. Before serving, decorate the dessert with strawberries and mint leaves, if desired. Bon appetit!

Comments on the recipe

OlgaDo

19.08.2023

4.5

So tasty! Mousse with lemon is also good, try it.

Faith

19.08.2023

4.9

A wonderful summer strawberry dessert! The recipe is simple and straightforward, there were no difficulties with preparation. The only thing I changed was to reduce the amount of powdered sugar to 60 grams. It turned out perfect for my taste! And what I regretted was that there was no fresh mint in the house, but it would have been very useful here. There will be a reason to cook it again and definitely with mint!

Guest

19.08.2023

4.8

Strawberry mousse is something light, airy, reminiscent of the sun. With it you can return to summer for a while and enjoy the moment ☀️I had cream lying in my refrigerator, waiting in the wings 😅 I decided not to bother too much, but to prepare mousse. I came across your recipe and everything matched. There was even strawberry puree in the refrigerator, albeit frozen. The preparation is quite easy, beat here, mix there) I would like to give a little advice to those who will cook. I changed the order of mixing the ingredients :) (I speak as a pastry chef 👀) The puree needs to be heated, not necessarily until hot (if you plan to not eat the mousse right away, but keep it in the refrigerator for some time, then it’s better to even bring it to a boil). After that, pour the already heated gelatin into the puree and dissolve it there. Then you need to cool it until slightly warm at room temperature (if you pour it in immediately, the cream will settle). Then mix this mass with cream. This method prevents the presence of gelatin “cartilage” in the dessert. Otherwise, everything is good and tasty ☺️I added a little more lemon juice and pulp to the puree, I love lemon sourness, I recommend it :) (Only then you need to add sugar to the puree to neutralize the lemon acid and the cream didn’t curdle, be careful with that) And the grains are visible in the photo, I added a couple more spoons of curd cheese 😌I give the strawberry mousse a 5✨Good mousse recipe, correct proportions, you can safely cook according to this recipe!