Strawberry Mousse

Strawberry mousse is a light, creamy no-bake dessert made with fresh strawberries, cream, milk, ground almonds, and gelatine, then topped with a simple strawberry topping.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 5

Total Time 15

Ingredients

For the mousse

For the topping:

▢ 200 g fresh strawberries
▢ 3 tablespoon granulated sugar
▢ Mint leaves for garnish

Instructions

Bring 1¼ cups (300 ml) milk, ⅓ cup (70 g) granulated sugar, and ¼ cup (30 g) ground almonds to a gentle boil. Lower the heat and simmer for 5 minutes, then remove from the heat and allow to cool slightly.
Place 5 gelatine leaves in cold water and soak for 5 minutes until softened.
Blend 1⅓ lb (600 g) fresh strawberries into a puree and pass it through a fine sieve to remove the seeds. Add 1⅔ cups (400 ml) heavy cream to the strawberry puree and fold gently.
Squeeze the water from the gelatine leaves and stir them into the warm milk mixture until completely dissolved. Gently fold the milk mixture into the strawberry and cream mixture until smooth and well combined.
Pour the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
Chop 7 oz (200 g) fresh strawberries and combine them with 3 tablespoons of granulated sugar in a small pan. Cook over low heat for about 5 minutes until the strawberries release their juices, then set aside to cool.
Spoon the strawberry topping over the mousse and garnish with mint leaves before serving.

Notes

Strain the Strawberry Puree Well: To keep the mousse smooth, I like to pass the strawberry puree through a fine sieve so none of the seeds end up in the final texture.

Dissolve the Gelatine Properly: I always stir the softened gelatine into the warm milk mixture until it fully melts, so the mousse sets evenly.

Give the Mousse Enough Time to Chill: For the best texture, I usually leave the mousse in the fridge for at least four hours so it has time to set properly.

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