I remember the first time I made this mousse. It was for my niece’s birthday, and I wanted to create something special, something that would bring a smile to her face. She absolutely adores strawberries. After a bit of searching, I stumbled upon a recipe that seemed promising, tweaked it a bit, and voila—Strawberry Magic Mousse was born! Its light texture and intense strawberry flavor made it an instant hit, and honestly, it's so much easier to make than it looks. It is something that brings a smile on my face everytime. Its become a staple in our family gatherings, and it's so versatile, you know? You can serve it in fancy glasses, little ramekins, or even as a filling for cakes or pastries. The possibilities are endless!
What makes this mousse so special is the combination of fresh strawberries and whipped cream, giving it a melt-in-your-mouth quality that’s hard to resist. The hint of lemon juice enhances the strawberry flavor, while the gelatin ensures it holds its shape perfectly. I like to think of it as a little cloud of strawberry goodness, ready to brighten your day. Its not just a dessert, its an experience, a moment of pure bliss that you can share with your loved ones. Or, you know, keep it all for yourself! I wont judge.
Required Equipments
- Blender or Food Processor
- Mixing Bowls
- Electric Mixer (Stand or Hand)
- Rubber Spatula
- Small Bowl (for gelatin)
- Fine-Mesh Sieve (optional)
- Glasses or Ramekins
Strawberry Magic Mousse: A Dreamy Delight: Frequently Asked Questions
Strawberry Magic Mousse: A Dreamy Delight
Indulge in Strawberry Magic Mousse, a light, airy, and flavorful dessert that combines the sweetness of ripe strawberries with a creamy, dreamy texture. This mousse is surprisingly easy to make and is a perfect treat for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Strawberries: Wash 500g of fresh strawberries. Remove the stems and hull them. Set aside about 5-6 pretty ones for garnish later – you'll thank me later when it's time to impress!
- Puree the Strawberries: Place most of the strawberries (save those garnishes!) in a blender or food processor. Add 2 tablespoons of lemon juice and blend until you achieve a smooth puree. If it seems too thick, add a teaspoon of water at a time until its pourable.
- Strain the Puree (Optional): For an extra smooth mousse, strain the strawberry puree through a fine-mesh sieve. This removes any seeds or bits that might affect the texture. I sometimes skip this step when I'm feeling lazy, and it still turns out great!
- Bloom the Gelatin: In a small bowl, sprinkle 2 teaspoons (about 7g) of unflavored gelatin over 1/4 cup (60ml) of cold water. Let it sit for about 5 minutes to bloom – you'll see it become sort of thick and spongy.
- Dissolve the Gelatin: Gently heat the bloomed gelatin in the microwave for about 15-20 seconds, or until it's completely dissolved. Make sure not to boil it, as that can affect its setting properties. Alternatively, you can heat it in a small saucepan over low heat, stirring constantly.
- Combine Puree and Gelatin: Pour the dissolved gelatin into the strawberry puree and stir well to combine. Make sure there aren't any gelatin clumps lurking about.
- Whip the Cream: In a large, clean bowl, pour in 500ml of heavy cream. Using an electric mixer (either a stand mixer or a hand mixer), whip the cream on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to overwhip, or you'll end up with butter!
- Add Sugar Gradually: As the cream starts to thicken, gradually add 1/2 cup (100g) of granulated sugar. Continue whipping until the cream holds stiff peaks and the sugar is fully incorporated. You want it sweet, but not *too* sweet, ya know?
- Fold in the Strawberry Mixture: Gently fold the strawberry puree mixture into the whipped cream in two or three additions. Use a rubber spatula and be careful not to deflate the cream. We want to keep that airiness!
- Chill: Divide the mousse evenly among glasses or ramekins. Cover each one with plastic wrap, pressing it gently against the surface of the mousse to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the mousse to set completely. Patience is a virtue here!
- Garnish and Serve: Before serving, garnish each mousse with the reserved fresh strawberries and a sprig of mint (if you’re feeling fancy). Serve chilled and enjoy your little cloud of strawberry heaven!
📝 Notes
- For a richer flavor, use full-fat heavy cream.
- If you don't have fresh strawberries, you can use frozen ones, but make sure to thaw them completely and drain any excess liquid before pureeing.
- You can adjust the amount of sugar to your liking, depending on the sweetness of the strawberries.
- Feel free to add a splash of vanilla extract for an extra layer of flavor.
🍎 Nutrition
Calories: 280 kcal
Protein: 3g
Fat: 20g
Carbohydrates: 22g
Fiber: 2g
Calcium: 50mg
