Strawberry Mousse (Without Gelatin)
This fresh strawberry mousse is light, fluffy, delicious, and bursting with strawberry flavor! Made with just 4 ingredients, this mousse is the perfect dessert to be served for any occasion! Eggless and gelatin-free!
Servings 6 people
Calories 161kcal
Ingredients
- 450 grams strawberries, rinsed, drained, hulled, and roughly chopped
- 75 grams castor or granulated sugar, 1/3 cup
- 2 teaspoons lemon juice
- 250 ml whipping cream, I've used non-dairy
To garnish
- Sweetened whipped cream, optional, as needed
- Fresh strawberry halves or slices
Instructions
Prepare the strawberry reduction sauce
- Add roughly chopped strawberries into a blender. Blend to a smooth puree. You should end up with approx 2 cups of strawberry puree.
- Pro tip: You may strain the puree for a smoother mousse. I left it as such since I don't mind it.
- Transfer the puree to a saucepan, add sugar and lemon juice.
- Mix well and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat to medium-low, and continue cooking, stirring often, until it thickens and coats the back of a spoon. The sauce should reduce to 1 cup (250 grams).
- It takes approximately 8 to 10 minutes. You may skim off any foam that rises to the surface.
- Transfer to a bowl and reserve 1/4 cup of the sauce and set aside to cool completely.
- Refrigerate the sauce for another 1-2 hours. It will thicken further on cooling.
Whip the heavy cream
- Add chilled whipping cream into a chilled mixing bowl.
- Whip on medium-high speed until it reaches the stiff peak consistency.
- The cream stays put and doesn't move when you invert the bowl.
Fold the strawberry reduction into the cream
- Add the cooled strawberry sauce to the whipped cream in two batches, and fold it gently.
- Transfer the mousse to a piping bag fitted with a large, closed star nozzle or any other nozzle of your choice. You may skip the nozzle, and simply snip off the tip.
- Also, transfer the reserved strawberry reduction to a piping bag and snip off the tip just before you are ready to pipe.
Pipe the mousse into serving glasses
- Drizzle strawberry reduction along the insides of the glass.
- Pipe the mousse into desired serving bowls/cups or jars.
- Cover with cling wrap or lids if using jars, and refrigerate for about 3 to 4 hours or overnight for best results.
- When you are ready to serve, top with more whipped cream, and strawberry halves! Enjoy!
Video
Notes
This recipe makes about 3 cups of mousse.
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the storage instructions, recipe tips, variations, and FAQ for more info related to this post!
Nutrition
Serving: 0.5cup | Calories: 161kcal | Carbohydrates: 24.6g | Protein: 0.7g | Fat: 7.3g | Sodium: 1mg | Fiber: 1.5g | Sugar: 22.6g | Calcium: 12mg | Iron: 117mg