Easy Strawberry Mousse: Light Creamy Fresh Dessert
A silky strawberry mousse layered with tangy compote, combining fresh strawberries, whipped cream, and gelatin for a balanced, elegant dessert. Simple to make with a stable airy texture and vibrant flavor.
Ingredients
- 500 g strawberries
- 50 g caster sugar (or fine granulated sugar)
- 1 1/2 teaspoons vanilla paste or extract
- 1 1/2 teaspoons gelatin powder
- 250 ml heavy cream
- For the compote: 250 g strawberries, 30 g sugar, 15 ml lemon juice, 1 teaspoon vanilla
Instructions
- 1. Prepare gelatin by blooming in 2 tbsp cold water for 5 minutes.
- 2. Puree 500 g strawberries until smooth. Gently dissolve bloomed gelatin into 2 tbsp warm strawberry purée, then return to main purée.
- 3. Whisk 250 ml chilled heavy cream until stiff peaks form. Fold gelatin-strawberry mixture into whipped cream until fully combined.
- 4. Transfer mousse to a bowl, cover, and refrigerate for 2 hours to set.
- 5. While mousse sets, finely dice 250 g strawberries. Combine with 30 g sugar, 15 ml lemon juice, and 1 tsp vanilla in a saucepan. Cook over medium heat for 10-12 minutes until thickened. Strain to remove seeds if desired.
- 6. Serve mousse chilled, topped with a spoonful of compote just before serving.
Notes
Use fresh strawberries for the best flavor; frozen works if fully thawed and drained.
If using vegetarian gelatin like agar-agar, follow package instructions for substitution and cooking times.
Chill mousse in an ice water bath to speed up setting. Compote can be made up to 2 days ahead and refrigerated.
If using vegetarian gelatin like agar-agar, follow package instructions for substitution and cooking times.
Chill mousse in an ice water bath to speed up setting. Compote can be made up to 2 days ahead and refrigerated.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 70mgSodium: 40mgFiber: 2gSugar: 20g
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