Easy Strawberry Mousse

I have to admit, the only reason I made strawberry mousse this week was because I have these silicon half moon shaped molds that I’ve been dying to try out. I actually bought them a long time ago, but have never used them. I wanted to make pretty domed shaped mousse. I have a lot of silicon baking pans/molds and I swear by them. They have become my absolute favorite, and the best part is that you can shove them into a drawer and I mean literally shove. I stayed pretty simple for this recipe, but you could top the molds with a piece of store bought poundcake and when you flip the mousse out you would have a nice mousse topped dessert. The mousse would also be great as a filling for a layered cake–just make sure to use a springform pan if you decide to use it for that purpose.

Strawberry Mousse

mousse filled silicone molds

 

Strawberry Mousse

recipe from Miette cookbook

yield: 4 Cups

5 Cups fresh strawberries, hulled and quartered

1/3 Cup sugar

1/2 tsp. fresh lemon juice

2 Tbsp. water

2 tsp. unflavored gelatin powder

3/4 Cup heavy cream

purchased pound cake (optional)

(whipped) heavy cream (optional for topping)

extra fresh berries (optional for topping)

1. In a small saucepan over very low heat, cook the berries, sugar, lemon juice, and water until very liquid, about 30 minutes. Strain the mixture through a sieve and let cool completely. You should have about 1  1/4 Cups of strawberry juice.

2. Pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.

3. Reheat the remaining juice until it is warm to the touch. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.

4. In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the strawberry mixture. Gently fold in the remainder until no streaks remain. Pour mousse into a bowl or small molds, or ramekins, or wine glasses, and chill. If desired, place cut out rounds of pound-cake on top of the mousse molds. If using molds– to unmold, dip the molds or ramekins in hot water for a few seconds and invert on a plate, decorate with whipped cream and fresh berries.

Advertisements

2 Comments on “Easy Strawberry Mousse”

  1. Melinda says:

    I love this recipe!!
    I want to make yellow cupcakes with this strawberry mousse filling. Is it possible to insert it in baked cupcakes before frosting them?

    • swooz says:

      Melinda, I think it is possible- however since the the mousse has to chill to set , you would need to chill the cupcakes after filling them and then make sure to serve them that day, so it would be best to pipe the frosting on right before serving. If the cupcakes sat out for a while the mousse might get a bit watery if they are not chilled. You could certainly try it though. Let me know how it comes out. Thanks for stopping by! Suzie 😀


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s