Simple and easy, this strawberry mousse is perfect for a fruity dessert. As soon as strawberries appear on the market stalls, we rush to take full advantage of the season to prepare desserts and cakes.
The freshness and taste of strawberries generally appeals to everyone, and these cups feature not only a tasty strawberry mousse as light as a cloud, but also a mix of textures.
Each spoonful contains biscuit, strawberry coulis and fruity strawberry mousse. It’s a moment of pure delight.
It’s a dessert that can be made quickly with very few ingredients.
Table of Contents
What you’ll love about this strawberry mousse recipe
Texture, very pleasant in the mouth, being frothy, light and airy.
Ease, recipe that’s easy to prepare with very few ingredients, making it an ideal dessert for entertaining or preparing for the family.
Taste: an intensely fruity strawberry mousse for lovers of this seasonal fruit.
Economical, an generous dessert for 6 people, with ingredients everyone can afford, which can be made all year round with frozen strawberries or a ready-to-use coulis.
Ingredients you’ll need
Strawberries: when in season, use fresh strawberries, but frozen strawberries or a frozen or brick coulis will also do.
Cream, full-cream 30/35% fat, very cold.
Sugar, the amount will depend on the sugar content of the strawberries. Adapt to your taste.
Egg white, Use it at room temperature, as it will whip better into peaks.
Lemon, To accentuate the taste of strawberries.
Biscuit, The biscuit layer isn’t essential, but it adds a touch of deliciousness and provides a bit of texture. I used ladyfingers, which are soft and slightly crunchy, but you can vary the pleasures by diversifying the choice of biscuit. Palets bretons, digestive cookies, crumble etc… it’s up to you.
Gelatin, as I’ve said on some of my recipes, particularly the one for tiramisu entremets, gelatin not only adds firmness to our preparations but also makes them more airy by capturing air bubbles (as stated by Chef Philippe Conticini). You can replace it with agar agar, but I haven’t tried it.
Tips for making a thick, light and airy strawberry mousse
- Reduce the strawberry coulis to accentuate the strawberry flavour and obtain a mousse with good hold and texture.
- Leave the strawberry coulis to cool well, to prevent the whipped cream and egg whites from collapsing.
- Whip the cold cream until stiff peaks form and it holds its shape on the whisk.
- Beat the stiffly beaten egg whites with a little sugar (taken from the total sugar in the recipe).
- Mix half the strawberries coulis with the stiffly beaten egg whites and the other half with the whipped cream before gently folding the two preparations together.
- Leave the strawberry mousse in the fridge for at least 6 hours, preferably overnight. It will have a superb consistency, thick, frothy and airy.
Preparation steps
| NB: You’ll find the recipe card with detailed ingredient quantities at the end of the article, which you can print out. Below are the instructions, which you can also view in images. |
Start by preparing the strawberry coulis
Wash the strawberries, pat dry with kitchen paper, then hull and cut into pieces.
Blend to a smooth purée. The weight of the strawberries remains the same once blended. If it should drop slightly, that’s okay, or you can add a few more strawberries.
Prepare the coulis to serve
Mix the coulis ( 250 g ) with 2 tablespoons of sugar or to taste and a teaspoon of lemon juice in a small saucepan. Bring to a boil over medium heat and reduce for 5 minutes.
Pour into a bowl and allow to cool completely.
Prepare the strawberry mousse
Rehydrate gelatin in cold water for 10 min.
Pour the coulis (350 g) into a saucepan and add half the sugar and the lemon juice.
Bring to the boil over medium heat and reduce for 8 minutes. Stir often enough to prevent it from sticking to the bottom of the pan and burning on the sides.
Remove from the heat, add the well-squeezed gelatin and mix well. Pour into a dish and leave to cool to room temperature.
Whip the cream until stiff.
Whip the egg whites into stiff peaks, gradually adding half of the remaining sugar in two additions towards the end.
Carefully add half the cold coulis in 2 batches. Work from bottom to top with the whisk.
Gently fold the rest of the coulis into the whipped cream in 2 stages, then fold in the strawberry-flavored egg whites in 2 or 3 stages to maintain an airy texture.
Put into a piping bag with or without a tip. Refrigerate for 30 minutes before piping.
Spoon a little strawberry coulis into the bottom of each serving glasses, then top with pieces of ladyfingers.
Pour a little coulis over the top, then pipe the mousse. You can add a few diced strawberries on the ladyfingers or between 2 layers of mousse to suit your taste.
Place in the fridge for at least 6 h, preferably overnight. The texture becomes firmer and frothy.
Before serving, decorate each glass with a strawberry. Dip your spoon and enjoy!
You’ll have leftover coulis that you can use for other desserts. It freezes well for several months.
Storage of the strawberry mousse
This strawberry mousse can stored in the fridge for 2 or 3 days, but be sure to covered it or use glasses with lids.. The air dries the top of the mousse.
Other recipes to try
Strawberry Charlotte Cake Recipe
Strawberry tart
Strawberry dacquoise tart
Strawberry and raspberry entremets
Strawberry and Lemon Entremets
Light, Airy and Easy Strawberry Mousse
INGREDIENTS
- 350 g (12.4 oz) strawberries, washed and hulled
- 50 g (1.8 oz) granulated sugar
- 2 tps lemon juice
- 250 g (8.8 oz )full-fat 35% cream (30% is also suitable)
- 2 egg whites 65 g (2.3oz)
- 2 sheets gelatin 4 g (0.14 oz)
The coulis to serve
- 250 g (8.8 oz )strawberries, washed and hulled
- 2 tablespoons sugar +/- to taste
- 1 tsp lemon juice
Decor and base
- About ten ladyfinger biscuits
- 6 strawberries
PREPARATION
Start by preparing the strawberry coulis
- Wash the strawberries, pat dry with kitchen paper, then hull and cut into pieces.
- Blend to a smooth puree. The weight of the strawberries remains the same once blended. If it should drop slightly, that's okay, or you can add a few more strawberries.
Prepare the coulis to serve
- Mix the coulis with the sugar and lemon juice in a small saucepan. Bring to a boil over medium heat and reduce for 5 minutes.250 g (8.8 oz )strawberries, washed and hulled, 2 tablespoons sugar +/- to taste, 1 tsp lemon juice
- Pour into a bowl and allow to cool completely.
Prepare the strawberry mousse
- Rehydrate gelatin in cold water for 10 min.2 sheets gelatin
- Pour the coulis into a saucepan and add half the sugar and the lemon juice.350 g (12.4 oz) strawberries, washed and hulled, 2 tps lemon juice
- Bring to the boil over medium heat and reduce for 8 minutes. Stir often enough to prevent it from sticking to the bottom of the pan and burning on the sides.
- Remove from the heat, add the well-squeezed gelatin and mix well. Pour into a dish and leave to cool to room temperature.
- Whip the cream until stiff.250 g (8.8 oz )full-fat 35% cream (30% is also suitable)
- Whip the egg whites into stiff peaks, gradually adding half of the remaining sugar in two additions towards the end.2 egg whites
- Carefully add half the cold coulis in 2 batches. Work from bottom to top with the whisk.
- Gently fold the rest of the coulis into the whipped cream in 2 stages, then fold in the strawberry-flavored egg whites in 2 or 3 stages to maintain an airy texture.
- Put into a piping bag with or without a tip. Refrigerate for 30 minutes before piping.
- Spoon a little strawberry coulis into the bottom of each serving glasses, then top with pieces of ladyfingers.
- Pour a little coulis over the top, then pipe the mousse. You can add a few diced strawberries on the ladyfingers or between 2 layers of mousse to suit your taste.
- Place in the fridge for at least 6 h or preferably overnight. The texture becomes firmer and frothy.
- Before serving, decorate each glass with a strawberry. Dip your spoon and enjoy!
- You'll have leftover coulis that you can use for other desserts. It freezes well for several months.
Notes
Thank you for your visit to my pastry blog gateau et cuisine rachida, and your comments.