Ingredients
Strawberry Mousse
- 500 gr (1.1 lbs) Strawberries, fresh or frozen
- 50 gr (1/4 cup) Caster Sugar, or fine white granulated sugar
- 1 1/2 teaspoon Vanilla Paste, or extract
- 1 1/2 teaspoon Gelatin Powder
- Cold water (enough to bloom gelatin)
- 250 ml (1 cup) Heavy / Thickened Cream, or heavy whipping cream
Strawberry Compote Topping
- 250 gr (0.5 lbs) Strawberries, fresh or frozen
- 30 gr (2 1/2 tablespoons) Caster Sugar, or fine white granulated sugar
- 15 ml (1 tablespoon) Lemon Juice
- 1 teaspoon Vanilla Extract
Instructions
- Prepare Strawberry Puree: Wash and hull the strawberries, then blend them until very smooth. For frozen strawberries, thaw and drain excess liquid before blending. Pour the puree through a fine mesh sieve over a saucepan, pressing to remove seeds and chunks.
- Heat Strawberry Mixture: Add sugar and vanilla to the sieved puree, whisk well. Heat gently on low until it simmers.
- Bloom Gelatin: Sprinkle gelatin powder over a small amount of very cold water and let sit for a few minutes until it forms a thick paste.
- Dissolve Gelatin: Remove strawberry puree from heat and whisk in the bloomed gelatin until fully dissolved.
- Cool Strawberry Mixture: Transfer mixture to a bowl or shallow pan, cover with plastic wrap touching the surface to avoid skin, and refrigerate for 30 minutes to 1 hour until cooled.
- Whip Cream: In a mixing bowl, whip the heavy cream until stiff peaks form using a mixer.
- Fold Cream into Strawberry Mixture: Gently fold whipped cream into cooled strawberry mixture in 3-4 additions using a silicone spatula, maintaining the airiness.
- Chill Mousse: Spoon the mousse into serving cups and refrigerate for at least 2 to 3 hours, preferably overnight, to set.
- Make Strawberry Compote: Wash, hull, and halve strawberries. Combine with sugar, lemon juice, and vanilla extract in a saucepan. Simmer on low-medium heat for 10-20 minutes until softened and slightly thickened.
- Cool Compote: Allow compote to cool slightly, then transfer to a jar and refrigerate for at least 1 hour to chill.
- Serve: Pour cold compote over set mousse cups just before serving, garnishing each with a fresh strawberry.
Notes
- For best texture when using frozen strawberries, thaw completely and drain excess liquid before blending.
- Straining the strawberry puree ensures a smooth mousse without seeds or pulp.
- Make sure to bloom the gelatin in very cold water so it dissolves completely when mixed with the warm strawberry puree.
- Cover the strawberry mixture tightly with plastic wrap touching the surface to prevent a skin from forming.
- Gently fold in the whipped cream to keep the mousse light and airy.
- Chilling the mousse thoroughly improves its firmness and flavor melding.
- Prepare the compote in advance to allow proper chilling for better flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
