Strawberry Mousse Mousse De Fraises Recipes

EASY STRAWBERRY MOUSSE

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.

EASY FRESH STRAWBERRY MOUSSE

Steps:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
• Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.

LA FRAISE

Steps:

• Combine the strawberries and sugar in a bowl and let sit at room temperature for 15 minutes. Mash using a potato masher or a fork into a chunky puree. Add the vanilla bean pod and seeds and the lemon juice. Cover and refrigerate for at least 1 hour or up to 4 hours. Discard the vanilla bean before serving.
• Put 4 champagne flutes in the freezer at least 15 minutes before serving. Remove the flutes from the freezer and put a tablespoon or two of the strawberry puree and the liquid into each flute. Fill the glasses to the top with champagne.

CHILLED STRAWBERRY MOUSSE

Steps:

• Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.
• Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve.
• Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside.
• Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far.
• Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together.
• Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours.
• To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down.

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.