In spring and summer when the strawberries are very sweet, a strawberry mousse is a delicious dish to eat. The dish is quick and easy to make, you need little patience to let the dessert set.
- Strawberries (500 g)
- Gelatin (3.5 leaves)
- Lime (1 piece)
- Whipped cream (250 g)
- Sugar (a little bit, not necessarily necessary)
Soak 3.5 leaves of gelatin in cold water for at least 10 minutes.
Wash and decrown the strawberries and mash them with the juice of a lime in a kitchen machine. You can add some sugar, if the strawberries are sweet enough I advise not to add sugar unless you want a sweet dish.
Check that no pieces are not sufficiently mashed and remove them from the strawberry puree. Pour the strawberry puree over into another dish.
Mix the soaked gelatin with boiling water until the gelatin is completely dissolved. Stir well so that there are no lumps.
Stir the dissolved gelatin into the strawberry puree. Make sure everything is stirred through. Then put the strawberry puree away briefly (in refrigerator or cold place).
Beat the whipped cream half stiff. Again, I don’t put sugar through, I find whipped cream, without sugar, tastier. If you want you can add sugar to the whipped cream, but I think it’s going to be too sweet.
Gently stir the whipped cream into the mashed strawberries. The whole must remain airy.
If the whipped cream is mixed with the strawberry puree, the mousse can be poured into bowls that are first filled with wedges of strawberry. Put the bowls in the fridge for at least 3 hours.
When I serve the dessert I add fresh fruit or extra whipped cream (without sugar) or some chocolate.
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