Strawberry Mousse

Name: Strawberry Mousse
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Strawberries (hulled); 30 grams Sugar; 1/2 tbsp Lemon juice; 3 grams Gelatin sheet; 80 ml Heavy cream; 4 Strawberries for decoration

cookpad.japan @cookpad_jp

I heard that strawberries, which contain plenty of folic acid, are good for expectant mothers, so I came up with a delicious way of enjoying them. If the strawberries are sweet, you only need a small amount of sugar.

The key to the light, airy texture is not whipping the heavy cream too much! Even slightly tart or unripened strawberries can turn into a stylish dessert. For 4 servings. Recipe by Nagomipan

cookpad.japan @cookpad_jp

The key to the light, airy texture is not whipping the heavy cream too much! Even slightly tart or unripened strawberries can turn into a stylish dessert. For 4 servings. Recipe by Nagomipan

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Ingredients

4 servings

150 gramsStrawberries (hulled)
30 gramsSugar
1/2 tbspLemon juice
3 gramsGelatin sheet
80 mlHeavy cream
4Strawberries for decoration

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Steps

1

Remove the hulls from the strawberries, and puree in a blender. Soak the gelatin sheet in cold water.
2

Add half of the purée, as well as the gelatin sheet, sugar, and lemon juice into a pot. Turn on the heat to low, and mix well. When the gelatin dissolves, turn off the heat and chill the mixture in cold water.
3

Take out the heavy cream from the fridge, and whip until it forms soft peaks.
4

Add Step 2 and the remaining purée into the whipped heavy cream, and mix with a spatula.
5

Once it's well mixed, pour into molds, and chill in the fridge at least for one hour.
6

Decorate with whipped heavy cream and strawberries if you have some, and it's done.
7

Please adjust the amount of sugar according to the sweetness of strawberries. If they are not so sweet, use 40 g of sugar. If they are overripe, use 20 g of sugar.