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strawberry mousse with strawberry sauce on top

Light & Fluffy Strawberry Mousse

Light & airy amazing strawberry mousse from fresh strawberries. Enjoy it with the delicious homemade strawberry sauce!
Author ayacaliva
Total Time 1 hour
Course mousse
Servings 5 8-oz glass cups

Equipment

  • Food processor or juicer
  • Knife
  • Stand mixer with a whisk attachment or hand blender and a bowl
  • Bowl
  • Whisk
  • Spatula
  • Small pot
  • Brush
  • Pastry bag optional

Ingredients

Strawberry Mousse

  • 0.26 oz Gelatin (bloom 230) When using gelatin powder: Mix it with 40 g | 1.4 oz ( US cup) of icy cold water and wait for 10 minutes. When using gelatin sheets: Soak them in icy cold water. Wait for about 10 minutes.
  • 8.1 oz Strawberry, pureed and strained 1 US cup
  • 1.2 oz Lemon juice 2 tablespoon + 1 tsp
  • 8.6 oz Heavy cream 1 US cup
  • 2.6 oz Egg white 2 large eggs
  • 4.5 oz Granulated sugar for syrup US cup
  • 2.1 oz Water 4 Tbsps

Strawberry Sauce

  • 5.3 oz Strawberry, pureed and strained US cup
  • 0.4 oz Granulated sugar 1 Tbsp
  • ½ tablespoon Lemon juice

Instructions
 

  • Hydrate gelatin in cold water:
    When using gelatin powder: Mix it with about four to five times of icy cold water. Mix well and set it aside for about 10 minutes.
    When using gelatin sheets: Soak them in icy cold water. Wait for about 10 minutes.
    0.26 oz Gelatin (bloom 230)
    hydrating gelatin sheet
  • Puree strawberries and strain them:
    1. Cut strawberries into smaller chunks.
    2. Puree it well with a hand blender or food processor until smooth.
    3. Strain it with a fine mesh sieve to discard the seeds.
    Tips💡
    1. I pureed fresh strawberries for both mousse and sauce at the same time and divided them to save some time. 
    2. Cut off the white parts of fresh strawberries if you want a slightly stronger strawberry flavor and more vivid color in the mousse. 
    3. Puree strawberries very well to make a smooth strawberry mousse!
    straining strawberry puree
  • Heat about ⅓ of the raspberry puree and melt hydrated gelatin in it:
    1. Take about one-third of the pureed strawberries and heat it until it gets very warm or almost hot. (122 - 140ºF | 50 - 60ºC). 
    2. Add the hydrated gelatin and mix until it melts completely. Cut the gelatin into smaller pieces with a rubber spatula so that it melts faster. 
    3. Pour some of the cold strawberry puree into the warm puree and mix.
    4. Pour it back into the bowl of the remaining cold strawberry puree and mix well.
    Tips💡
    1. If you are using a gelatin sheet, squeeze out excess moisture well by hand before you add it to the warm strawberry puree.
    2. Check carefully to see if all the gelatin is melted in the puree for the mousse to set properly. When the gelatin is not completely melted, heat it slightly again and mix.
    adding gelatin in strawberry puree
  • Add lemon juice:
    Add lemon juice to the puree and mix. Set it aside at room temperature.
    The temperature of the puree
    Before you combine the puree with whipped cream and meringue, check if it's gently cold. Do not use warm puree because whipped cream and meringue lose volume with the heat, and the mousse gets much looser. The puree shouldn't be very cold. Heat it slightly if it looks like the gelatin is already reacting and getting thickened.
    adding lemon juice to strawberry sauce
  • Make whipped Cream.
    1. Pour cold heavy cream into a large bowl and whip until it gets very fluffy and stiff. 
    2. Set it aside in the fridge until right before using it. 
    Tips💡
    1. It is very important to whip it until it gets very fluffy and stiff to prevent the mousse from getting loose.
    2. When whipping it ahead and setting it aside in the fridge, check the consistency again right before using it. Oftentimes, it slowly starts getting looser when it's left in the fridge for some time. Re-whip it if you need to. Or, you can also whip heavy cream while you are whipping egg whites. I sometimes like to make it ahead so that I have extra time to prepare at the end!
    whipped cream
  • Make Italian meringue:
    1. Add granulated sugar and water in a small saucepan. Ensure all the sugar is wet to prevent it from getting crystalized while heating.
    2. Heat it at medium heat. Brush the sides of the pan 1 - 2 times while heating. Do not shake the pot or mix the syrup until the very end to prevent the sugar from crystallizing.
    3. Meanwhile, whip egg whites until very fluffy. Adjust the speed and timing to start it so that you'll get the fluffy meringue by the time the hot syrup is ready.
    4. Remove the pot from the heat once the hot syrup reaches 244 - 246ºF | 118 - 119ºC. Swirl the pot toward the end to make the temperature even and get an accurate temperature. Lower the heat toward the end to prevent the temperature from going up rapidly.
    5. Add the hot syrup to the fluffy meringue slowly from the side of the bowl while whipping it at high speed.
    6. Continue whipping it at high speed while the bowl or meringue is hot or very warm. Turn it down to medium-low speed when it feels gently warm. Turn it off when it cools down to room temperature. The meringue should look very stiff at this point.
    Tips💡
    1. How you add the hot syrup to the meringue is very important. By letting it slide slowly from the side while whipping the egg whites at high speed, the whisk can pick up all the syrup to make an evenly mixed Italian meringue.
    2. Ensure that all the tools and ingredients are dried without oil, liquids, or chemicals such as soaps. - They prevent the egg white from getting whipped well to make stiff meringue. Egg yolks contain oil, so separate them carefully!
    whipping italian meringue
  • Combine them all:
    1. Add all the meringue to the cold whipped cream and fold with a rubber spatula until about 50% is combined. 
    2. Add the strawberry puree and fold with a whisk until 80 - 90 % is blended. (You can add all of the puree at once or divide it in half.) Switch to a rubber spatula and fold until everything is evenly incorporated, cleaning the sides and bottom of a bowl.
    Tip💡
    Ensure that the meringue is not warm at this point because warm meringue is going to loosen up the whipped cream.
    folding the ingredients to make strawberry mousse
  • Divide it into glass cups and chill in the fridge:
    1. Quickly pipe it into the grass cups while the condition is the best. 
    2. Chill them in the fridge for at least a few hours.
    piping strawberry mousse in glass cups
  • Strawberry Sauce:
    1. Puree fresh strawberries and strain them.
    2. Heat raspberry puree, sugar, and lemon juice until it starts boiling. Set it aside in the fridge.
    Pour the sauce on the mousse as much as you like and enjoy!
    Tip💡
    Use any glass cups to serve. You can also place fresh strawberries, other types of fresh fruits, sponge cakes, strawberry sauce, etc. in the cups before piping the mousse in.
    boiling strawberry sauce

Video

Notes

How to store strawberry mousse:

Wrap the surface with plastic wrap or put it in an air-tight container. And store it in the fridge.
  • In the refrigerator: Store for up to a few days. I recommend consuming it within 24 hours for the best taste.
  • In the freezer: Store in an airtight container for up to a month.
 
* Upon request, the amount of each ingredient has been adjusted to 1.5 times from the original recipe I shared on YouTube so that everyone can make this recipe with 1 bag of gelatin powder. 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
One batch is enough for 5 8-oz or 13 3.5-oz glass cups.

Nutrition

Calories: 311kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 42mg | Potassium: 196mg | Fiber: 2g | Sugar: 33g | Vitamin A: 726IU | Vitamin C: 48mg | Calcium: 47mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!