Introduction:
Hey guys! Today we’re making a delicious Strawberry Mousse using fresh strawberries, and I’ll also show you how to whip up a simple Strawberry Sauce to go with it. This recipe is perfect for any occasion where you want to impress with a light, airy dessert. Let’s dive in!
Ingredients:
For the Strawberry Mousse:
Fresh Strawberries – 2 cups (hulled)
Gelatin Sheets – 5 grams (or 2 teaspoons gelatin powder)
Heavy Cream – 1 cup
Granulated Sugar – 1/4 cup
Water – 1/4 cup
Egg Whites – 50 grams
Lemon Juice – 1 tablespoon
For the Strawberry Sauce:
Strawberry Puree (leftover from mousse) – 1 cup
Granulated Sugar – 2 tablespoons
Lemon Juice – 1 tablespoon
Instructions:
Prepare the Gelatin:
Soak gelatin sheets in ice water until soft (about 5 minutes). If using gelatin powder, follow package instructions for mixing with cold water.
After soaking, squeeze out excess water from the gelatin sheets.
Make Strawberry Puree:
Hull and cut fresh strawberries into pieces.
Blend the strawberries in a food processor or juicer until smooth.
Strain the puree through a fine mesh sieve to remove seeds if desired.
Heat Puree and Melt Gelatin:
Heat one-third of the strawberry puree in a microwave-safe bowl until warm (not boiling).
Add the gelatin sheets to the warm puree and stir until completely dissolved.
Combine Puree and Lemon Juice:
Mix the gelatin mixture with the remaining strawberry puree.
Stir in lemon juice.
Make Whipped Cream:
Whip heavy cream until fluffy but not overwhipped.
Refrigerate until needed.
Prepare Italian Meringue:
Combine granulated sugar and water in a saucepan, heat until it reaches 119°C (246°F).
Whip egg whites until soft peaks form.
Gradually add the hot syrup to the meringue and continue whipping until stiff peaks form and the meringue cools to room temperature.
Fold Meringue into Puree:
Gently fold the Italian meringue into the strawberry puree mixture.
Fold in the whipped cream until fully combined.
Chill the Mousse:
Pour the mousse mixture into serving glasses or bowls.
Refrigerate for 2-3 hours or until set.
Make the Strawberry Sauce:
Combine leftover strawberry puree with granulated sugar and lemon juice in a pot.
Heat until it starts to simmer, then let it cool.
Serve:
Spoon the strawberry sauce over the mousse before serving.
Garnish with fresh strawberries if desired.
Tips and Variations:
Gelatin Alternatives: If you don’t have gelatin sheets, use gelatin powder. Just dissolve it in cold water first and follow the package instructions.
Whipped Cream: Be careful not to over-whip the cream to avoid a grainy texture.
Meringue: For a lighter mousse, use Italian meringue. If you can’t find pasteurized egg whites, Swiss meringue is a good alternative.
Gelatin Bloom: If you’re using gelatin with a different bloom strength, adjust the amount of gelatin slightly based on the bloom number. Higher bloom means firmer mousse.
Conclusion:
I hope you enjoy making and eating this Strawberry Mousse with Fresh Strawberry Sauce! This recipe is perfect for a special dessert or a sweet treat any day of the week. If you try it out, don’t forget to share your results and thoughts in the comments below!
Thanks for watching, and I’ll see you in the next article!
Created by : Pastry Living with Aya
0 servings