Strawberry Mousse Recipe:
A strawberry mousse with the strawberry punch that is typically missing.
750 Grams (26.5 Ounces) Strawberries, hulled
1 3/4 Teaspoon Gelatin
113 Grams (4 ounces) Marscapone Cheese
1/2 Cup Whipping Cream, whipped to soft peaks
1/2 Cup (100 Grams) Granulated Sugar
Dash of Salt
1 Teaspoon of Vanilla
- Place fresh or thawed hulled strawberries in a food processor and process until blended.
- Pass blended strawberries through strainer into a bowl. You are looking for about 2/3 cup (160ml) strawberry juice
- Reserve 3 tablespoons of the juice in a small bowl and spread gelatin over the top of the juice. Give gelatin a few minutes to activate and stir mixture.
- Pour remaining strawberry juice in a small pot, heat over low-medium heat for about 7-10 minutes. Looking for some liquid to evaporate, should look more like a syrup.
- Remove from stove and mix gelatin strawberry mixture to strawberry syrup. Fold in marscapone cheese.
- Blend unused strawberry mixture more in the food processor for about 2 minutes.
- Strain as much strawberry juice as possible
- Using a wire whisk or whisk attachment in stand mixer, whip cream to soft peaks; as you mix, gradually add sugar, pinch of salt and vanilla.
- In a clean bowl, pour strawberry marscapone mixture, strawberry juice and fold in whipped cream.
- Pour into ramekins or any serving glass you like. Serves 4-6
- Let set in the fridge for at least 4 hours, preferably overnight.
- Garnish with chopped strawberries and enjoy!
This can be stored in the fridge for several days. Best served within 2 days of making.