Dessert: France – Mousse aux fraises (Strawberry Mousse)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

12 oz / 350 g strawberries, hulled
1 / 3 cup (65 g) granulated sugar
1 tsp lemon juice
1 tsp lemon zest (optional)
1 tsp powdered gelatin (or 1 sheet gelatin) + 2 tbsp (30 ml) water (optional for stability)
1 1 / 2 cups (360 ml) whipping cream

Instructions

1. Puree strawberries with sugar and lemon juice until smooth; strain if desired for a silky texture.
2. If using gelatin, sprinkle over 2 tbsp cold water, let bloom 5 minutes, then gently warm until dissolved and stir into a few tablespoons of warm puree before blending back into the rest.
3. Whip the whipping cream to soft peaks.
4. Fold about one-third of the whipped cream into the strawberry puree to lighten, then gently fold in the remaining cream until uniform.
5. Spoon into serving glasses and chill at least 2 hours until set. Garnish with a strawberry or lemon zest before serving.