Strawberry Mousse

I had a bunch of strawberries left that I needed something to do with. I know, we could’ve just eaten them, but I like making them into desserts. And it’s been a little warm lately (it is August, after all), so I’ve been looking for cool, creamy desserts. I came across a recipe for Strawberry Mousse, and knew I needed to make it.

Strawberry Mousse
Oh, this was DELICIOUS! Rich, creamy, packed with strawberry flavor. Everything I love in a strawberry dessert.

Strawberry Mousse 2
I guess some chocolate in this wouldn’t hurt.

Strawberry Mousse 3
But it really doesn’t need it.

Yield: 6-8

Strawberry Mousse

Strawberry Mousse
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 lb. strawberries, trimmed (save one to slice for garnish)
  • 1/2 C sugar
  • 1/2 Tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 3 eggs, separated
  • 3 tbsp. Amaretto
  • 1 C heavy cream
  • 1 1/2 tsp. vanilla bean paste

Instructions

Purée strawberries in a blender until very smooth, about 2 minutes. Transfer to a 4-qt. saucepan.

Add the sugar, lemon juice, salt, and egg yolks and whisk until smooth. Place saucepan over medium heat and bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes.

Transfer to a large bowl and stir in the amaretto. Refrigerate until cold, about 30 minutes.

Whisk egg whites in a bowl until stiff peaks form. Fold gently into the strawberry mixture until combined. Whisk cream and vanilla bean paste in a bowl until stiff peaks form. Fold into the strawberry mixture until combined.

Spoon mousse into serving cups and chill before serving. Garnish with sliced strawberries, if desired.


Strawberry Mousse–And without the use of gelatin (some mousse recipes I’ve seen call for it). Which is good, because anymore, gelatin skeeves me out. Liquified bones? Mmmm. Yeah, no thanks!

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