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Strawberry mousse

Desserts Dishes for Special Occasions 90 min Medium 12 wyświetleń ~27.45 PLN - (0)
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Description

Delicate strawberry mousse is a light, fluffy dessert based on fresh strawberries, whipped cream, and gelatin, perfect for New Year's Eve 2025 as an elegant, slightly tangy accent to the sweet table. The mousse combines the intense color and aroma of strawberries with a creamy, velvety texture – served in cups or glasses, it looks very impressive. It pairs wonderfully with dark chocolate, fresh mint, or crunchy cookies. Thanks to the gelatin, the dessert holds its shape after cooling, while remaining light and melting in the mouth. It can be made with fresh or frozen strawberries (thawed and drained). Recommended as a dessert for parties and celebrations, easy to portion and decorate.

Składniki (8)

Servings:
6
  • Fresh strawberries 600 g
  • White sugar 100 g
  • Lemon juice 15 ml
  • Powdered gelatin 9 g
  • 30% fat cream 400 ml
  • ✨ Opcjonalne
  • Vanilla extract (optional) 5 ml
  • Fresh mint for decoration (optional) 10 g
  • Chocolate shavings or ribbons (optional) 30 g
💰 Szacowany koszt dania: ~27.45 PLN (4.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the strawberries under cold running water, remove the stems (use a knife or peeler), and then dry them on a clean paper towel. Transfer the strawberries to a large bowl and cut them into quarters if they are large — smaller fruits can be left whole.

Ingredients: Fresh strawberries
Use a large plastic or glass bowl. Do not leave the strawberries in water for too long, as they will quickly absorb moisture and lose their flavor. A sharp knife cuts faster and more accurately.
2

Transfer the strawberries to a tall mixing bowl or blender, add sugar (100 g) and lemon juice (15 ml). Blend into a smooth puree for about 1–2 minutes, until there are no fruit pieces and the mixture is uniform. Taste the puree — if it is too sour, add a tablespoon more sugar.

Ingredients: Fresh strawberries, White sugar, Lemon juice
Use a hand blender or a countertop blender. Blend in short pulses, then on the highest speed to achieve a very smooth consistency. If the puree is too watery, strain it slightly through a sieve.

Preparing the gelatin

3

Pour the gelatin (9 g) into a small bowl. Add 3–4 tablespoons of cold water (about 30 ml) and let it sit for 5 minutes to swell — it will look like a dry lump and then expand.

Ingredients: Powdered gelatin
Use a small, flat bowl. Never pour boiling water over the gelatin right away — it needs to be softened first. If you are using gelatin sheets, soak them in cold water for 5–7 minutes.
4

After swelling, gently heat the gelatin: place the bowl in a water bath (a smaller bowl in a pot with a bit of hot water) or heat in the microwave for 5–10 seconds until the gelatin becomes liquid and lump-free. Do not bring to a boil — just enough to dissolve.

Ingredients: Powdered gelatin
Use a metal spoon for mixing. If you overheat the gelatin (it starts to boil), it will lose its gelling strength — if it boils, it's better to start over.

Combining gelatin with puree

5

Add 2–3 tablespoons (30–45 g) of hot gelatin to about 80 g of strawberry puree, mix vigorously to temper the gelatin (this will prevent lumps from forming), and then pour the mixture back into the remaining puree and mix thoroughly.

Ingredients: Powdered gelatin, Fresh strawberries
Use a spatula or silicone spoon. Tempering the gelatin (adding it first to a small amount of puree) is key to avoiding lumps. The mixture should remain liquid and smooth.

Whipped cream

6

Pour the chilled heavy cream (400 ml) into a metal or glass bowl and beat with a mixer on medium speed until it starts to thicken (about 2–3 minutes), then increase the speed and whip until stiff, but not overwhipped (about another 1–2 minutes). The cream is ready when sharp peaks remain after lifting the mixer beaters.

Ingredients: 30% fat cream, Vanilla extract (optional)
Use a metal bowl and chill it in the freezer for 10 minutes before whipping, if possible. Do not whip for too long, as the cream will turn into butter. If you are adding vanilla extract (optional), add it at the end of whipping.

Assembly of the mousse

7

In a large bowl, pour the puree with the dissolved gelatin. Take 1/3 of the whipped cream and vigorously mix it with the puree (this will loosen the mixture). Then, gently but thoroughly fold in the remaining cream with a spatula using the "folding" technique: insert the spatula vertically at the bottom and, lifting it, fold the mixture from the side to the center while rotating the bowl — this will keep it fluffy.

Ingredients: Fresh strawberries, 30% fat cream, Powdered gelatin
The folding technique is key: do not mix vigorously, as you will lose the airiness. The mixture should be uniform, without streaks of cream, but slightly fluffy. If you used vanilla extract, the flavor will be more rounded.

Portioning and cooling

8

Transfer the prepared mousse to cups, glasses, or one larger bowl — fill to 3/4 of the height. Place the containers in the refrigerator and chill for at least 2 hours, ideally 3–4 hours, until the mousse sets. To speed up the process, place smaller cups in a cool spot on the bottom shelf of the refrigerator.

Ingredients: Fresh strawberries, 30% fat cream, Powdered gelatin
Use a piping bag with a large tip for aesthetic filling or a tablespoon. Do not leave the mousse exposed to the air for too long before it goes into the refrigerator — the gelatin will start to set and it will be harder to smooth the surface.

Decoration

9

Before serving, garnish the mousse with fresh mint leaves and dark chocolate shavings (optional). You can also place 2–3 halved strawberries on top or lightly dust with powdered sugar.

Ingredients: Fresh mint for decoration (optional), Chocolate shavings or ribbons (optional), Fresh strawberries
If you're adding mint, place it just before serving to keep it fresh. For chocolate shavings, use a chocolate grater or peel the chocolate with a vegetable peeler.

Serving

10

Serve the mousse chilled, immediately after decoration. For New Year's Eve, you can place the cups on a tray with ice or put a small portion of the mousse on a sable cookie to achieve a contrast in textures.

Ingredients: Fresh strawberries, Fresh mint for decoration (optional)
Serve cold, ideally at a temperature of 6–8°C. Avoid prolonged storage in direct sunlight or in a warm room, as it will melt quickly.

Fun Fact

💡

Fruit mousse originates from the French tradition of desserts (mousse = foam). Strawberries in the mousse retain their intense color thanks to a short thermal treatment (no cooking), which is why it's best to use fresh, ripe fruits.

Best for

Sylwester 2025 przyjęcia i uroczystości romantyczna kolacja

Tips

🍽️ Serving

Serve in clear cups to showcase the color. Add a textural contrast: a crumbly cookie at the bottom or crushed meringue. Mousses pair well with a glass of sweet sparkling wine or a non-alcoholic hibiscus infusion.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. Do not freeze — the texture of the mousse will be ruined. If the mousse releases water (syneresis), gently mix before serving or spoon off the water. Heating is not recommended — the gelatin will lose its properties.

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