Turn any day into a special occasion with this light and airy, sweet and fruity, beautifully pink Strawberry Mousse.
Language is so fascinating, isn’t it? Take this word, mousse. If you hear it without seeing it in print, your first thought might go to that biggest member of the deer family who roams the forest at seven feet tall and over 1,000 pounds. But if you see it spelled out, you immediately start thinking about the elegant, cloud-like dessert invented in France in the 18th century.
Once you taste this strawberry mousse, the light and lovely confection is the only place your thoughts will go when you hear the word mousse. Delicate, airy, and intensely strawberry, this delightful dessert is a fruity, ethereal treat with wonderful flavor and the most dreamy texture. And talk about pretty in pink! Not only is strawberry mousse delicious, it’s also very beautiful. The minute you set it down on the table, everyone will know something very special is about to happen: a sweet celebratory party in your mouth.
There are lots of steps in this recipe, and some of them take time, but nothing is difficult, and everything is essential to achieving the mousse’s gossamer-like lightness and deep strawberry flavor. Once you get to step 10, use a rubber spatula to gently fold the strawberry purée into the whipped cream. Continue with the back-and-forth undulating motion until all the white is gone and your mousse is completely pink. Divide the mousse into individual serving cups, and once it’s chilled, indulge!
Why Is Unflavored Gelatin Used In This Recipe?
Unflavored gelatin works as a thickening agent and contributes to the mousse’s light, fluffy texture. When heated, the gelatin dissolves and creates a network of molecules that, when cooled, form a gel-like structure that helps bind the other ingredients together (science!). Gelatin contributes to the mousse’s airiness and prevents it from collapsing. Because gelatin is a protein derived from collagen, it is not vegetarian-friendly, though you can substitute it with plant-based options such as agar-agar, cornstarch, or pectin.
How Do I Store Leftovers?
Cover the mousse tightly with plastic wrap, and it will keep in the refrigerator for up to 3 days. If you want to freeze the strawberry mousse, transfer it to the freezer after its initial hour of chilling (step 12), and it will keep in the freezer for up to 1 month. Thaw overnight in the fridge.
Serving Suggestions
Strawberry mousse is the perfect end to a light, spring-inspired or Easter dinner featuring The Best Oven-Baked Lamb Chops, herb-flecked New Potatoes, Roasted Asparagus, and this bright and tasty Pea Salad. Or you could do a strawberry-themed meal with Strawberry-Chicken Salad With Honey Poppy Seed Dressing, Strawberry Scones with some Whipped Butter, Mixed Berry Vanilla Chia Seed Jam, and strawberry mousse for dessert!
But here is my absolute favorite thing to do with strawberry mousse: a riff on the classic layered dessert, English trifle. Start with one layer of Vanilla Sponge Cake; next, a layer of strawberry mousse; top this with a layer of Roasted Summer Berries. Repeat these three layers until you’ve filled your trifle dish, top the whole thing off with some Strawberry Whipped Cream, and garnish with fresh strawberries. This is a showstopper, starring your strawberry mousse!
Strawberry Mousse
Ingredients
- 1 pound fresh strawberries
- 4 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons fresh lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
Instructions
- Wash the strawberries under cool water and remove the stems.
- Cut the strawberries into halves or quarters.
- Place the sliced strawberries in a blender or food processor and purée until smooth.
- In a bowl, mix the strawberry purée with the granulated sugar and lemon juice until the sugar dissolves.
- In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes.
- Warm the gelatin mixture in the microwave for about 10 seconds until it becomes liquid. Do not let it boil.
- Stir the dissolved gelatin into the strawberry purée until well mixed.
- Place a mixing bowl and beaters in the freezer for 10 minutes to chill.
- In the chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the strawberry purée into the whipped cream until fully combined.
- Divide the mixture evenly into individual serving glasses or bowls.
- Chill the mousse in the refrigerator for at least 1 hour to set.
- Optional: Garnish with fresh strawberry slices before serving.
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