Strawberry season is here! The strawberries are finally wonderfully ripe and full of flavor. When me and my brother were little, we often went to a strawberry field in our village in summer and picked boxes of strawberries and of course ate the odd sweet strawberry straight from the field.
Even today, the sweet red things are still one of my absolute favorite fruits.
I'm not kidding when I tell you that I'm often happier with a bowl of strawberries in summer than with chocolate. And that's saying something, as a real chocolate fan!
As soon as the regional strawberry season starts, the fruit is on the table at home and naturally features in many of my recipes. This not only pleases me, but also my whole family, as they are also strawberry lovers.
Admittedly, I have another weakness for sweets: mousse, Bavarian cream or whatever else you want to call this delicacy. I love desserts with an airy, light, melt-in-the-mouth mousse. The best thing about it is that you can vary the taste in so many ways that you never get bored. Whether raspberry, lemon, chocolate, vanilla or strawberry mousse. This dessert always wins me over and sneaks straight into my heart 😉
So today I'm presenting another delicious strawberry dessert that will not only delight all strawberry fans, but also all mousse fans: a light, refreshing strawberry mousse with small pieces of strawberry. This mousse comes with lots of love and even more strawberries. Sounds delicious, doesn't it? And I promise you, it tastes even better!
Quick and easy to prepare and yet so delicious in taste, this dessert is the perfect way to round off a delicious meal.
If you make this strawberry mousse, feel free to rate the recipe below and tag @oatoclock_blog on Instagram so we can see your beautiful creations!
Cooking utensils
- 1 blender, hand blender or food processor
- 1 hand mixer or food processor
Ingredients
Ingredients
- 380 gr Strawberries
- 60 gr Granulated sugar
- 2 TABLESPOON lemon juice
- 4.5 sheet gelatine or agar-agar
- 360 gr Cream very cold
- 100 gr Strawberries cut into pieces
Decoration
- 8-10 Strawberries whole
- Cream whipped
- Peppermint leaves fresh
Instructions
- Soak the gelatine in cold water
- Wash and hull 380 g strawberries well and place in a blender. Puree until smooth. Add the lemon juice and fold in.
- Place a third of the strawberry puree in a pan with the sugar. Bring to the boil, remove from the heat, squeeze out the gelatine well, add and stir well. Mix the hot puree with the rest of the cold puree to speed up the cooling process.
- Whip the very cold cream until stiff, gradually add it to the strawberry puree and carefully fold in with a spatula so that the whipped cream does not collapse. The mixture must be homogeneous and nice and fluffy at the end.
- Wash and hull the remaining strawberries and cut into small pieces. Divide the pieces evenly between the glasses and cover with the strawberry mousse.
- Place the mousse in the fridge for 4-5 hours to firm up.
- Before serving, garnish with a little cream, fresh strawberries and a mint leaf and serve.
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