Strawberry Mousse

Hello friends,

Here’s a simple, delicious, and easy-to-make recipe, perfect for summer!

Let me introduce you to strawberry mousse!

As always, I’ll tell you everything… This recipe makes for a super simple dessert or snack. And you probably already have everything you need to make it! With just a few ingredients (to highlight the delicious taste of strawberries) and minimal utensils, this strawberry mousse is pure indulgence.

First, we’ll cook the strawberries with a little sugar, then add some cream and whipped egg whites to bring lightness to this strawberry mousse. Just allow some time for the strawberry compote to cool and for the mousse to set in the fridge to achieve the perfect texture and temperature.

When reading the recipe, you’ll quickly see that you can adapt it to many other fruits:

• Raspberries
• Apricots
• Peaches or nectarines
• Mirabelle plums and other plums
• Mango (though I already have a mango mousse version on the blog)
• Blueberries
• Pears, and many more!

If your strawberries are very ripe and naturally sweet, you can reduce the amount of sugar by half.

Necessary utensils:
A saucepan
An immersion blender (or a regular blender)
A sieve
An electric mixer with beaters (or a stand mixer)
A zest grater
A spatula

Finally, I prefer to serve this strawberry mousse in small glasses—it’s much nicer for presentation. But you can also chill it in a large bowl if you prefer. In that case, just allow a bit more chilling time.

That’s it, I’ve told you everything. Time to put on your apron!

The recipe, Chef!

Print Recipe

Strawberry Mousse

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dessert – française

Serves: 4 - 6 Difficulty: Easy Price: $

Prep Time: 15 min + 2 h 30 – Cooking Time: 10 min

Ingredients

• 300 g strawberries
• 50 g sugar
• 1g gelatine (optionnel)
• 1 lime zest
• 2 egg whites
• 250 g liquid cream (30% fat)

Instructions

1

Wash the strawberries and cut them in quarters.

2

Combine the strawberries and sugar in a sauce pan and cook for 10 minutes at medium heat.

3

In the meantime, soak the gelatine in cold water.

4

Mix the cooked strawberries with a blender, drain to remove the seeds.

5

Add the gelatine, combine and set aside in your fridge for 30 minutes.

6

Whisk the cream until firm.

7

Add it gently to the strawberries with a spatula.

8

Whisk the egg whites until firm, add them to the strawberry mix. Add the lime zest.

9

Pour into a bowl or individual jars.

10

Set aside 2 hours in your fridge before serving.