Strawberry season is officially open! The strawberries are finally wonderfully ripe and full of flavour. When my brother and I were little, we often went to a strawberry field in our village in the summer and picked crates and crates of strawberries — and of course devoured the odd sugar-sweet strawberry right there in the field.
Even today, those sweet red things are among my absolute favourite fruits.
I'm not joking when I tell you that in summer you can often make me happier with a little bowl of strawberries than with chocolate. And that says something, coming from a true chocolate fan!
As soon as the local strawberry season starts, the fruit is on our table at home and naturally turns up in lots of my recipes. And that delights not only me, but my whole family too, because they're strawberry lovers as well.
Admittedly, I have another weakness for sweet things: mousse, Bavarian cream, or whatever else you'd like to call this delicacy. I love desserts with an airy, light, melt-in-the-mouth mousse. The best part: you can vary the flavour in so many ways that you never get bored. Whether raspberry, lemon, chocolate, vanilla or strawberry mousse. You can always win me over with this dessert and sneak straight into my heart 😉
So today I'm presenting another delicious strawberry dessert, one that will thrill not only all the strawberry fans but all the mousse fans too: a light, refreshing strawberry mousse with little 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!
Simple and quick to make and yet so delicious in flavour, this dessert is ideal for rounding off a lovely meal perfectly.
Strawberry Mousse
- Preparation15 min
- Resting time4 hr 30 min
- Total4 hr 45 min
- Calories270kcal
- Carbohydrates16gof which sugars 15 g
- Protein3g
- Fat21gof which saturated 13 g
- Fibre2g
per serving
Ingredients
Ingredients
- 380 g strawberries
- 60 g granulated sugar
- 2 tbsp lemon juice
- 4.5 sheets gelatine (or agar-agar)
- 360 g cream (very cold)
- 100 g strawberries (cut into pieces)
Decoration
- 8-10 strawberries (whole)
- Cream (whipped)
- Mint leaves (fresh)
Method
- Soak the gelatine in cold water
- Wash 380 g strawberries well, hull them and put them into a blender. Purée until the mixture is smooth. Add the lemon juice and fold it in.
- Put a third of the strawberry purée into a pan with the sugar. Bring to the boil, take off the heat, squeeze the gelatine out well, add it and stir thoroughly. Mix the hot purée with the rest of the cold purée to speed up the cooling.
- Whip the very cold cream until stiff, add it to the strawberry purée bit by bit and fold it in carefully with a spatula so that the whipped cream doesn't collapse. In the end, the mixture should be homogeneous and nicely fluffy.
- Now wash the remaining strawberries, hull them and cut them into small pieces. Divide the pieces evenly between the glasses and cover with the strawberry mousse.
- Now put the mousse in the fridge for 4-5 hours so that it sets nicely.
- Before serving, decorate with a little cream, fresh strawberries and a mint leaf, then serve.
Notes
You can also make the mousse with frozen strawberries, or with other berries of your choice.
If you'd like to wow your guests with an unusual aroma, add a drop of Wild Orange oil to the mousse along with the cream for a light orange note.
Cooking with essential oils
In this recipe:Wild Orange Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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