Light & Fluffy Strawberry Mousse
This recipe creates a light and airy strawberry mousse. Whipping the mousse brought back childhood memories of helping my mom whip cream, laughing as soft peaks formed and feeling proud when it turned out just right. This mousse had that same joyful simplicity.
Equipment
- Hand blender or food processor
- Fine Mesh Sieve
- small saucepan
- Electric mixer
- Rubber spatula
- Glass cups
Ingredients
Strawberry Mousse
- 7.5 g Unflavored gelatin powder (bloom 230) Mix with 40 g of icy cold water and wait 10 minutes.
- 230 g Strawberry, pureed and strained
- 35 g Lemon juice
- 245 g Heavy cream Cold
- 75 g Egg white From 2 large eggs
- 130 g Granulated sugar for syrup
- 60 g Water
Strawberry Sauce
- 150 g Strawberry, pureed and strained
- 13 g Granulated sugar
- 7.5 g Lemon juice
Instructions
- Hydrate gelatin. If using powder, mix it with 4-5 times its weight in icy cold water and set it aside for about 10 minutes. If using sheets, soak them in icy cold water for about 10 minutes.
- Cut strawberries into smaller chunks. Puree them well with a hand blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove the seeds.
- Take about one-third of the pureed strawberries and heat it until very warm or almost hot (122 - 140ºF | 50 - 60ºC). Add the hydrated gelatin and mix until it melts completely. Cut the gelatin into smaller pieces with a rubber spatula to help it melt faster.
- Pour some of the cold strawberry puree into the warm puree and mix. Pour this mixture back into the bowl with the remaining cold strawberry puree and mix well.
- Add the lemon juice to the puree and mix. Set the puree aside at room temperature until it is gently cold.
- Pour cold heavy cream into a large bowl and whip until very fluffy and stiff. Set it aside in the fridge until you need it.
- Add granulated sugar and water to a small saucepan. Make sure all the sugar is wet. Heat it on medium heat, brushing the sides of the pan 1-2 times while heating. Do not stir the syrup.
- Meanwhile, whip egg whites until very fluffy. Adjust your timing so the fluffy meringue is ready when the hot syrup is ready.
- Remove the pot from the heat once the hot syrup reaches 244 - 246ºF | 118 - 119ºC. Slowly add the hot syrup to the fluffy meringue from the side of the bowl while whipping it at high speed.
- Continue whipping at high speed while the bowl is hot or very warm. Turn the speed down to medium-low when it feels gently warm. Stop when it cools down to room temperature. The finished meringue should look very stiff.
- Add all the meringue to the cold whipped cream and fold with a rubber spatula until about 50% is combined. Add all the strawberry puree and fold with a whisk until 80 - 90% is blended. Switch to a rubber spatula and fold until everything is evenly incorporated, cleaning the sides and bottom of the bowl.
- Quickly pipe the mousse into glass cups while the condition is best. Chill them in the fridge for at least a few hours.
- For the sauce: Puree fresh strawberries and strain them. Heat the strawberry puree, sugar, and lemon juice until it starts boiling. Set it aside in the fridge.
- Pour the sauce over the mousse right before eating.
Notes
Wrap the surface with plastic wrap or put it in an air-tight container and store it in the fridge. Store for up to a few days; consume within 24 hours for the best taste. You can store it in the freezer in an airtight container for up to a month.