Eggless Strawberry Mousse
Description
With its delicate, pillowy texture and beautiful strawberry flavor, this mousse is a simple yet elegant treat. It holds its shape beautifully when chilled and can even double as a delicious filling for cakes!
Ingredients
- 600 g / 21 oz fresh fully ripe strawberries, hulled, washed, and drained
- 300 ml / 1 ¼ 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
- Chill the cream: Make sure the heavy cream is thoroughly chilled. Keep it in the refrigerator for at least 4 hours before whipping.
- Whip the cream: Pour the cold heavy cream into a mixing bowl. Starting at medium speed and gradually increasing to high, whip until firm peaks form. Cover and refrigerate immediately.
- Prepare the strawberries: Puree the strawberries in a food processor or with an immersion blender until smooth.
- Cook the strawberry puree: Transfer the strawberry puree to a saucepan. Add the powdered sugar and lemon juice. Cook over medium-low heat, stirring frequently, until the mixture reduces to approximately ⅔ cup.
- Cool completely: Remove from the heat and stir in the strawberry extract, if using. Set aside and allow the strawberry mixture to cool completely to room temperature.
- Combine: Gently fold the cooled strawberry mixture into the whipped cream until evenly incorporated and no streaks remain. Be careful not to deflate the whipped cream.
- Chill: Divide the mousse among individual ramekins or serving glasses. Refrigerate for at least 4 hours, or until set.
- Garnish and serve: Just before serving, garnish with a little strawberry jam and fresh strawberries. Serve chilled and enjoy!
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