Ingredients
- Fresh strawberries: 500g
- Heavy cream: 250ml
- Sugar: 75g
- Gelatin: 6g (about 1 tsp powder)
- Water (for gelatin): 3 tbsp
- Lemon juice: 1 tbsp
- Vanilla extract: 1/2 tsp
Instructions
- Step 1: Wash and hull the strawberries. Puree them in a food processor or blender until smooth.
- Step 2: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5-10 minutes until softened.
- Step 3: Gently heat the bloomed gelatin in the microwave for 10-15 seconds or over a double boiler until completely dissolved. Do not boil.
- Step 4: In a large bowl, whisk together the strawberry puree, sugar, lemon juice, and vanilla extract. Stir in the dissolved gelatin until well combined.
- Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.
- Step 6: Gently fold the whipped cream into the strawberry mixture in two additions, being careful not to deflate the cream.
- Step 7: Divide the mousse evenly into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
Notes
- For the best flavor and texture, let the Erdbeermousse chill overnight – the extra time really allows the flavors to meld and the gelatin to set perfectly.
- Garnish each serving with a fresh strawberry and a sprig of mint just before serving for an elegant presentation.
- To avoid a grainy texture, make sure the gelatin is fully dissolved before adding it to the strawberry puree, and don't let it boil.
- Erdbeermousse is best served cold and doesn't reheat well, so only take out what you're going to enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American