This is an easy strawberry mousse recipe: you only need 4 ingredients and 30 minutes of your time to make this fabulous dessert. And as a bonus you can turn it into strawberry ice cream! I love this strawberry mousse because its fresh, airy and it means summer is around the corner.
This easy strawberry mousse recipe only has 2 main components:
First you need to whip the cream and keep it covered in the refrigerator.
Secondly, we make the strawberry custard:
Blend the strawberries (fresh or frozen) to make a puree and over a medium heat bring the strawberry puree to a boil. In the meantime, whisk together the egg yolks and the sugar.
Pour half of the boiling strawberry puree onto the egg yolk/sugar mixture and whisk to combine. Pour this mixture back onto the pot with the remaining ½ of the strawberry puree and cook over medium heat (always stirring with a spatula, or plastic spoon) until it has thickened (83/85 degrees Celsius/ 182 F). You should be able to coat the back of a spoon with it.
Whisk at medium speed until the strawberry mixture has completely cooled off and gained in volume. It should be dense and lighter in colour.
Finally, fold in the whipped cream, gently and lovingly. And voila, your mousse is ready.
To pasteurize eggs at home you should:
You can use this strawberry mousse recipe as a cake filling. If you want to make it a little firmer you can add gelatine. Here is how you should do this:
If you freeze strawberry mousse you will end up with a delicious no churn homemade strawberry ice cream. If you choose to transform the mousse into strawberry ice cream, here are a few tips you might want to follow:
Strawberry mousse must be served cold. It must chill for at least 12 hours.
You can serve this strawberry mousse topped with fresh strawberries. You can add some toasted almonds or meringues to add some crunch to this strawberry mousse recipe.