Easy Strawberry Mousse
Easy and creamy strawberry mousse with fresh fruit and whipped cream.
Print Pin Servings: 6 servings
Calories: 210kcal
Cost: $8–$10
Equipment
- 1 High-speed blender For pureeing strawberries
- 1 Electric mixer Hand or stand mixer
- 1 Rubber spatula For folding whipped cream
- 1 Fine-mesh strainer Optional: for removing seeds
- 1 Small saucepan To dissolve gelatin
- 1 set Measuring cups/spoons
- 6 Serving cups or ramekins For presentation
- Refrigerator For chilling mousse
Ingredients
- 2 cups Fresh strawberries Hulled and sliced
- 1 teaspoon Unflavored gelatin Bloomed in cold water
- 2 tablespoon Cold water For blooming gelatin
- 1 cup Heavy whipping cream Chilled
- 2 tablespoon Powdered sugar For whipping cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh lemon juice Enhances flavor and stabilizes
- 2 tablespoon Granulated sugar To sweeten strawberry puree
- 6 leaves Fresh mint For garnish
Instructions
- Puree strawberries in a high-speed blender until smooth.
- Bloom gelatin in cold water and let sit for 5 minutes.
- Heat strawberry puree with bloomed gelatin in a saucepan until fully dissolved, then remove from heat.
- Let strawberry mixture cool slightly, then refrigerate for about 15 minutes to speed up chilling.
- Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold whipped cream into cooled strawberry mixture using a rubber spatula.
- Portion mousse into serving cups or ramekins.
- Chill mousse in refrigerator for at least 3 hours until set.
- Garnish with fresh mint before serving.
Notes
You can strain the strawberry puree for an extra smooth texture. Use raspberries or mango as an alternative fruit base.
Nutrition
Serving: 150g | Calories: 210kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 20mg | Potassium: 160mg | Fiber: 1g | Sugar: 14g | Vitamin A: 600IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 0.4mg