Strawberry mousse makes a great dessert on its own or may be used as a topping for pastries, a garnish for cakes or a base for sliced fruit. Plus I couldn’t think of a way to utilize a surplus of strawberries other than making mousse. Actually, I would of made muffins or a pie if I wanted to. At that time, I preferred something lighter and since mousse is a favorite dessert among my household, I went with that option. I’ve never made strawberry mousse before. While the techniques and process to making chocolate and a fruit flavored mousse are similar, the ingredients slightly differ. For instance, I had to use unflavored gelatin in order to congeal the strawberry filling. Unlike chocolate, strawberries (or any berries for that matter) are very watery. I’m sure a lot of you have seen a variety of recipes for strawberry mousse. If this is your first time being introduced to this dessert, you are in for a real treat. I tried simplifying this recipe to my best ability as certain recipes may include complicated instructions. Most importantly, I tried using ingredients that are low in sugar and fat content without compromising on the flavors and consistency. When making the strawberry puree, I didn’t bother separating the seeds. If you don’t like seeds in your mousse, just simply use a fine serve to separate them from the puree. You can serve this mousse as it is or top it with leftover strawberry or kiwi slices. Aside for egg whites, you have the option to use non-fat or non-dairy sour cream or yogurt. For a vegan version, you can omit the egg whites and use a 12 oz silken tofu. If you can’t find any of these products at your local supermarket, you can use dessert whip but just reduce the sugar amount. You can use fresh or frozen strawberries for this recipe. This recipe would also work well with raspberries and possibly cherries (if pitted). For decor, garnish with some fruit slices and fresh mint leaves.
For this recipe, you will need:
- 1 pint of fresh or frozen (slightly thawed) stemless strawberries
- 1 package of unflavored gelatin
- 1/3 cup of water
- 1/3 cup of sugar
- 2 tablespoons of lemon juice
- 4 egg whites at room temperature
- 2 cups of not-fat or non-dairy sour cream
- Strawberry or kiwi slices and whip cream for garnish
If using fresh strawberries, wash them very well. Cut each in half and puree in a blender or food processor until smooth. Add lemon juice Mix well and set aside. Place gelatin, sugar and water in a sauce pan. Boil and stir till dissolved. Pour pureed strawberries into gelatin and stir until combined. The mixture should be room temperature at this point. If not, refrigerate until cool. In the meantime, beat egg whites till stiff peaks form. Fold in along with sour or whip cream with the strawberry puree. Spoon into individual serving dishes or keep in bowl and refrigerate for at least 2 to 4 hours or until set. Garnish with a dollop of whip cream and fruit slices.
Yields 6 servings