Ingredients
Equipment
Method
- In a blender, combine the strawberries, sugar, and lemon juice. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds, then set aside.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. After blooming, heat the gelatin mixture in the microwave for 10-15 seconds until fully dissolved, then stir it into the strawberry puree.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until fully incorporated, being careful not to deflate the cream.
- Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
- Before serving, garnish with fresh strawberry slices or a sprig of mint if desired.
Notes
Chef's Tips:
• For a lighter version, use light cream or a non-dairy alternative, though the texture may be slightly different.
• Avoid over-mixing when folding in the whipped cream to keep the mousse light and fluffy.
• Serve with a shortbread cookie or a sprinkle of crushed meringue for added texture.
Food Safety:
• Ensure all utensils and equipment are clean to prevent contamination.
• Store mousse in the refrigerator and consume within 3 days.