Strawberry Mousse
This creamy strawberry mousse, made with fresh strawberries and rich mascarpone cheese, is a luscious dessert that’s as elegant as it is easy to prepare. Light, fluffy, and bursting with fresh berry flavor, it’s the perfect sweet treat for any special occasion.
Servings: 4
Calories: 648kcal
Ingredients
- 1 pound strawberries fresh or frozen
- 1 ¾ cups mascarpone cheese room temperature
- ⅓ cup heavy cream cold
- 3 tablespoons granulated sugar
- ½ cup powdered sugar
- 1 tablespoon plain gelatin powder + ½ cup cold water
- 1 teaspoon vanilla extract
- Fresh strawberry slices for serving optional
- White chocolate chips or drops for serving optional
Instructions
- Prepare the Gelatin: Start by mixing 1 tablespoon of plain gelatin powder with ½ cup of cold water in a small bowl. Let it sit for about 5 minutes until it forms a sponge-like texture. To dissolve the gelatin, place the bowl in a heatproof container filled with hot water, stirring until smooth. Set the gelatin mixture aside to cool slightly.
- Make the Strawberry Mixture: In a small saucepan, combine 1 lb of strawberries (you can use fresh or frozen) with 3 tablespoons of granulated sugar. Cook over medium heat until the strawberries soften and the sugar dissolves, about 10-15 minutes. Allow the strawberry mixture to cool completely.
- Whip the Mascarpone Cream: In a large bowl, combine the mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract. Use a stand mixer or hand mixer on medium speed to beat the mixture until smooth and well-combined, forming soft peaks.
- Blend the Strawberries: Using a food processor or blender, blend half of the cooled strawberry mixture until it becomes a smooth strawberry puree, leaving the other half with strawberry pieces.
- Combine the Mixtures: Gently fold the strawberry blend (the half with strawberry pieces) into the whipped mascarpone cream until well incorporated. Refrigerate the mousse mixture for about 20 minutes to allow it to firm up slightly, which will help maintain its fluffy texture.
- Add Gelatin: Before assembling the mousse, mix the dissolved gelatin into the strawberry puree.
- Assemble the Mousse: In serving glasses or bowls, spoon the mascarpone mixture into the bottom. Spoon 3-4 tablespoons of the strawberry-gelatin mixture on top of each serving.
- Chill and Serve: Refrigerate the assembled mousse for 2-3 hours to allow it to set completely. Before serving, garnish with fresh strawberry slices and white chocolate chips for a touch of elegance.
Video
Notes
Nutrition information does not include values of the white chocolate chips.
Nutrition
Calories: 648kcal | Carbohydrates: 35g | Protein: 10g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 121mg | Sodium: 65mg | Potassium: 195mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1683IU | Vitamin C: 67mg | Calcium: 170mg | Iron: 1mg
