Easy strawberry mousse

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5 from 7 votes

This strawberry mousse is easy to make and with a wonderful creamy texture and strawberry flavor.

Prep Time15

Cook Time10

chilling time2

Total Time25

Course: Dessert

Cuisine: American

Servings: (or 3, makes approx 1 ½ cups)

Calories: 292kcal

Author: Caroline's Cooking

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Ingredients

½ teaspoon gelatin
1 tablespoon water
8 oz strawberries (8oz is 1 typical box, approx 1 ½ cups once halved/quartered)
2 tablespoon sugar
1 teaspoon lemon juice
½ cup heavy cream double cream (looking for 35% fat)

US Customary - Metric

Instructions

Sprinkle the gelatin over the water in a small bowl and stir to mix in. Scrape down any that may stick to the sides then set aside for 5 minutes (you can do other steps while it expands).
Place the strawberries, sugar and lemon juice in a food processor and blend until relatively smooth. Transfer to a small saucepan then put to one side while you whip the cream (or you can start warming it, as long as you keep an eye on it and stir now and then).
Whip the cream in a medium-large bowl until it forms stiff peaks. Place the bowl with the cream in the fridge while you thicken the strawberry mixture.
Warm the pan with the strawberry puree over a medium-high heat, stirring regularly, and bring to a simmer. Simmer for around 5-10 minutes to thicken slightly and become a slightly darker color.
Remove the strawberries from the heat then add the gelatin mixture and mix through well to be well combined. Allow the mixture to chill to lukewarm - you can speed it up by putting in the fridge a couple minutes. Don't let it get completely cold as you don't want the mixture to set.
Once lukewarm, fold the strawberry mixture into the cream, making sure you get everything well distributed but try to avoid losing too much air. Once you no longer have white streaks, pour the mixture into individual dishes (2 or 3, depending on size), and place them in the fridge to chill and firm up, at least 2 hours but ideally a little longer. If longer than 4 hours I recommend covering them with a lid or cling wrap/film. Serve chilled.

Video

Notes

If you prefer the mousse a little more firmly set, you can double the gelatin (use 2tbsp water). You can also make these without gelatin if you prefer.

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