Strawberry Mousse

4-6
Servings
60m
Prep Time
10m
Cook Time
1h 10m
Ready In


"You can use fresh or frozen (thawed) strawberries for this (see changes for frozen, thawed berries in step 1). This even works well with supermarket berries that are not at the peak of flavor. Recipe source: The Best of America's test kitchen 2015"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (369.5 g)
  • Calories 449.5
  • Total Fat - 17.2 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 57 mg
  • Sodium - 221.2 mg
  • Total Carbohydrate - 70.6 g
  • Dietary Fiber - 6.9 g
  • Sugars - 55.4 g
  • Protein - 10.6 g
  • Calcium - 303.8 mg
  • Iron - 1 mg
  • Vitamin C - 50.3 mg
  • Thiamin - 0.1 mg

Step 1

Cut enough berries into 1/4 inch pieces to measure one cup and refrigerate for garnish. Pulse remaining berries in food processor until most of the pieces are 1/4 to 1/2 inch in size (this may take 2 separate batches in the food processor) and will take 6-10 pulses depending on your berries and then transfer berries to a bowl and toss with 1/4 cup sugar and salt. Cover and let stand for 45 minutes. **** If using frozen berries -- do not process berries but continue as below (another change is in step 4).

Step 2

Drain berries using a fine-mesh strainer set over a bowl (you should have 2/3 cup juice). In a small bowl add 3 tablespoons of the juice and sprinkle gelation over juice and let sit for 5 minutes or until gelatin softens. In a saucepan over medium high heat add the remaining juice and cook for 10 minutes or until it is reduced to 3 tablespoons. Remove from heat and add the gelatin mixture and stir until gelatin dissolves. Stir in cream cheese whisking until smooth. Transfer mixture to a large bowl.

Step 3

Meanwhile return berries to the empty processor and process until smooth (under 30 seconds). Strain puree through fine mesh strainer into a bowl, pressing on solids to remove seeds and pulp (you should have 1 2/3 cups puree). Discard solids. Add strawberry puree to juice mixture and whisk until smooth.

Step 4

Using an electric mixer fitted with the whisk attachment, whip cream on medium-low speed for 1 minute; increase speed to high and whip until soft peaks form (a few minutes). Gradually add 1/4 cup sugar and whip until stiff peaks form. ***If using frozen berries use 1/2 cup sugar and salt to the cream proceeding as directed. Put strawberry cream into dessert dishes and chill for 4 hours or up to 2 days. Serve garnish with reserved strawberries or if using frozen berries the lemon whipped cream.

Step 5

To make the lemon whipped cream: using an electric mixer fitted with a whisk attachment whip cream at medium low speed for 1 minute. Add cream and lemon zest and juice and increase speed to medium high and whip until soft peaks form (it will take only a few minutes).

Tips & Variations


No special items needed.

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