Strawberry Mousse with Frozen Strawberries
By Sarah MullinsPublished on March 18, 2014
Time
50 minutes, plus 4 hours chilling
Yield
Serves 4 to 6
Ingredients
Before You Begin
For more-complex berry flavor, replace the 3 tablespoons of raw strawberry juice in step 1 with strawberry or raspberry liqueur. You can serve the mousse with Lemon Whipped Cream. If you'd like to use fresh strawberries instead of frozen strawberries, please see our recipe for Fresh Strawberry Mousse.
Instructions
- Strain strawberries through fine-mesh strainer into bowl (you should have about 2/3 cup juice). Measure out 3 tablespoons juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes. Place remaining juice in small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes. Remove pan from heat, add softened gelatin mixture, and stir until gelatin has dissolved. Add cream cheese and whisk until smooth. Transfer mixture to large bowl.
- While juice is reducing, process strained strawberries in food processor until smooth, 15 to 20 seconds. Strain puree through fine-mesh strainer into medium bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 cups puree). Discard any solids in strainer. Add strawberry puree to juice-gelatin mixture and whisk until incorporated.
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gradually add sugar and salt and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6 hours, let mousse sit at room temperature for 15 minutes before serving.) Serve.
Time
50 minutes, plus 4 hours chillingYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
There’s a good reason that strawberry mousse recipes aren’t very prevalent: The berries contain lots of juice, which can ruin the texture of a mousse that should be creamy and rich. Plus, the fruit flavor produced by most strawberry mousse recipes is too subtle. We start by reducing the juice from the berries to a syrup before mixing it with gelatin and adding it to the mousse—a technique that stabilizes the dessert and not only limits the amount of moisture but also concentrates the berry flavor. Then we fully puree the juiced berries, which contribute bright, berry flavor. Finally, we choose additional stabilizers carefully: whipped cream for richness, and cream cheese, an unusual addition, for richer, creamier body.
Before You Begin
For more-complex berry flavor, replace the 3 tablespoons of raw strawberry juice in step 1 with strawberry or raspberry liqueur. You can serve the mousse with Lemon Whipped Cream. If you'd like to use fresh strawberries instead of frozen strawberries, please see our recipe for Fresh Strawberry Mousse.
Instructions
- Strain strawberries through fine-mesh strainer into bowl (you should have about 2/3 cup juice). Measure out 3 tablespoons juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes. Place remaining juice in small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes. Remove pan from heat, add softened gelatin mixture, and stir until gelatin has dissolved. Add cream cheese and whisk until smooth. Transfer mixture to large bowl.
- While juice is reducing, process strained strawberries in food processor until smooth, 15 to 20 seconds. Strain puree through fine-mesh strainer into medium bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 cups puree). Discard any solids in strainer. Add strawberry puree to juice-gelatin mixture and whisk until incorporated.
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gradually add sugar and salt and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6 hours, let mousse sit at room temperature for 15 minutes before serving.) Serve.
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