Description
A light and airy no-bake strawberry mousse made with fresh strawberries, whipped cream, and a hint of lemon juice, perfect for a refreshing summer dessert.
Ingredients
Scale
Strawberry Puree
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Cream
- 1 cup heavy whipping cream
Garnish
- Fresh strawberries (optional)
- Mint leaves (optional)
Instructions
- Puree Strawberries: In a blender or food processor, puree the strawberries until smooth to create a fresh strawberry base.
- Heat Mixture: Pour the puree into a saucepan and stir in the sugar and lemon juice. Heat over medium heat for about 3–4 minutes until the sugar dissolves and the mixture is warm.
- Bloom Gelatin: Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes until it blooms and softens.
- Combine Gelatin: Stir the bloomed gelatin into the warm strawberry mixture until fully dissolved, then remove from heat and allow to cool to room temperature.
- Whip Cream: In a large mixing bowl, whip the heavy cream until soft peaks form, ensuring a light and fluffy texture.
- Fold Mixtures: Gently fold the cooled strawberry mixture into the whipped cream until fully combined and smooth without deflating the cream.
- Chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours or until set.
- Garnish and Serve: Garnish with fresh strawberries and mint leaves if desired before serving for an elegant presentation.
Notes
- For a smoother texture, strain the strawberry puree to remove seeds before heating.
- You can substitute frozen strawberries (thawed and drained) if fresh ones aren’t available.
