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

 

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.