Ingredients
Equipment
Method
- In a blender, puree the strawberries, sugar, and lemon juice until smooth. Strain the mixture through a fine mesh sieve to remove seeds, if desired.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. Heat the gelatin mixture in the microwave for 10-15 seconds until fully dissolved, then stir into the strawberry puree.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until well combined.
- Divide the mousse among serving glasses or bowls and refrigerate for at least 2 hours, or until set.
- Garnish with fresh strawberries and mint leaves before serving.
Notes
Chef's Tips:
• For a lighter version, use half heavy cream and half Greek yogurt.
• Avoid overmixing when folding in the whipped cream to prevent deflation.
• Serve in clear glasses to showcase the mousse's beautiful color and texture.
Food Safety:
• Ensure all ingredients are fresh and properly stored.
• Refrigerate mousse promptly and consume within 3 days.