Eggless Strawberry Mousse
Description
The mousse is made of fresh strawberries to keep the dessert fresh and fruity. No eggs and gelatin are required. The mousse is firm enough to hold its shape when refrigerated, but as it comes to room temperature it develops that soft pillowy texture – so serveit just right from the fridge.
Ingredients
- 600 g./ 21 oz. fresh fully ripe strawberries hulled, washed and drained
- 300 ml/ 11/4 cups heavy cream
- 7 tablespoons powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- A drop of strawberry extract optional
For garnish:
- Strawberry jam
- A couple of strawberries
Instructions
- Leave the heavy cream at least 4 hours in the fridge until you are ready to use it.
- Transfer the heavy cream to a mixing bowl. Increase the speed to high and begin whipping, you will notice the cream will become frothy, continue to whip until firm peaks form. Refrigerate immediately.
- Puree the strawberries in a food processor or an immersion blender. Transfer to a saucepan, add the sugar and lemon juice. Cook over low medium heat, stirring frequently, until the mixture is reduced to 2/3 cup. Add strawberry essence, if used. Set aside to completely cool down. Fold into the whipped cream and stir gently to homogenize the mixture.
- Transfer to small ramekins and refrigerate immediately for a minimum of 4 hours. Garnish with strawberry jam and strawberries. Enjoy!!
Notes
Looking for more strawberry recipes check our Strawberry Tiramisu
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