EASY STRAWBERRY MOUSSE
An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
Provided by Rachel Koller
Categories Desserts
Time 1h12m
Number Of Ingredients 4
Steps:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
STRAWBERRY MOUSSE: MOUSSE DE FRAISES
Steps:
- If using sheet gelatin, soak the sheets in cold water for 15 minutes.
- Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
- Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
- Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
- Remove from mold, and garnish with cleaned and sweetened sliced strawberries.
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
EASY STRAWBERRY MOUSSE
Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
- Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.
Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
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FLUFFY STRAWBERRY MOUSSE - LOVEFOODIES
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4.6/5 (16)Total Time 15 minsCategory DessertsCalories 337 per serving
- In a cup, add the gelatin and tablespoon of water and heat in the microwave for 10 - 15 seconds until dissolved. Give it a stir and set aside.
- Puree the washed strawberries and place in a mixing bowl and add the dissolved gelatin. Give it a good stir. Taste the strawberry mixture and add as much powdered sugar as you wish. I only added 1 1/2 tablespoons as my strawberries were already sweet.
- Whip up the cream until semi stiff. Do not over whip as it will be too stiff. Then add the cream to the strawberry mix and gently combine so you don't knock out the air.
- Transfer the mousse in to serving bowls and cover with plastic wrap. Refrigerate for about 4 hours. Serve as it is or see below for some serving ideas.
EASY STRAWBERRY MOUSSE - THE SHORT ORDER COOK
From theshortordercook.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- Place a metal mixing bowl and the beaters in the freezer. Make sure they chill for 30-60 minutes before whipping the cream. Add the cream container to the freezer in the last 5 minutes of this process so the cream is very cold also.
- Place the strawberries, lemon juice, and the 1/4 C sugar in a blender. Blend for a minute on high until combined and a thick puree results. Set aside.
- Once everything is chilled for the whipped cream, add the cold cream, powdered sugar, and vanilla to the cold mixing bowl. Using an electric hand-mixer, beat on low for about a minute and then progressively add more speed until you are at a medium-high speed and nothing is splattering out. It takes about 5 minutes total to get the cream whipped into soft peaks as seen above in the photos.
- Next you will add 3/4 of the strawberry puree into the whipped cream. Reserve the other 1/4 to use as a pretty layer inside the dessert cups as you get these ready. Now fold the puree gently into the whipped cream until it is all combined evenly. .
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