Berry mousse in a glass

Ingredients

Layer #1

250 grams (8.8 ounces) strawberries (or any other berries)
160 milliliters (5.4 fluid ounces) high-fat dairy cream
70 grams (2.5 ounces) sugar
10 grams (0.35 ounces) gelatin (1:6 with water)
Vanilla to taste

Layer #2

250 grams (8.8 ounces) currants (or any other berries)
160 milliliters (5.4 fluid ounces) high-fat dairy cream
70 grams (2.5 ounces) sugar
10 grams (0.35 ounces) gelatin (1:6 with water)

Equipment

Blender
Essential for mashing the strawberries and currants into a smooth puree; make sure the blades are sharp for the best result.
Sieve
To separate seeds and achieve a silky berry puree; use a fine-mesh sieve for the smoothest texture.
Mixing Bowls
You'll need a couple of these for whipping the cream and combining the ingredients; stainless steel bowls work best to keep everything cool.
Electric Mixer
Whipping the cream can be tiring by hand; an electric mixer speeds up the process.
Glasses
For serving the mousse; clear glasses show off the beautiful layers and add elegance to your presentation.

Instructions

Step 1

1. Mash fresh or defrosted strawberries with a blender and pass through a sieve. Using a fine sieve will give your mousse a smoother texture.

Step 2

2. Whip cold dairy cream with sugar and vanilla until soft peaks form. Combine with the strawberry puree.

Step 3

3. Melt the gelatin according to package instructions and pour it into the cream and berry mixture. Stir well.

Step 4

4. Pour the mixture into glasses, filling them halfway. For a tilted effect, place the glasses on an angle, supported by a muffin tin or a rolled-up towel. Let it cool in the fridge for about 1-2 hours until set.

Step 5

5. For the second layer, repeat the steps using currants or your choice of berries. Mash the berries, whip the cream with sugar, combine, and melt the gelatin.

Step 6

6. Gently pour the second layer mixture over the set first layer in the glasses. Let it cool in the fridge again for about 1-2 hours until fully set.

Step 7

7. Decorate the mousse as desired. You can use whole berries, mint leaves, or a small amount of whipped cream on top. Be creative with your decorations for a more appealing presentation.

Step 8

8. Enjoy your 10 glasses of mousse. Each glass has a volume of 130 ml (4.4 fluid ounces). This dessert’s shelf life is 48 hours when refrigerated. Bon appétit!

Servings

Picture this: It’s a lazy Sunday afternoon, and you’re hosting a relaxed brunch with friends. Your Strawberry-Currant Mousse glasses sit prettily on a rustic wooden tray, each one offering a peek into the creamy journey that awaits. Top with fresh berries🍒, mint leaves🌿, or even a dollop of whipped cream. Not only do these garnishes add a pop of color, but they also enhance the flavors of the mousse layers.

If you’re planning a more formal dinner, these mousse glasses make a stunning dessert course. Place them on white plates, with a drizzle of berry coulis on the side for a restaurant-quality look. The best part? You can make these ahead of time, so you can focus on entertaining your guests rather than worrying about last-minute preparations! 🍽️🌟

For a fun, casual twist, consider serving these mousse desserts in mason jars🍯. It adds a charming, homespun touch that makes them perfect for picnics, kid’s parties, or casual get-togethers. With a tightly fitting lid, they’re also ideal for transporting without any messy spills!

Variations

Gluten-Free Variation🍓: Great news! This recipe is naturally gluten-free, so you don’t need to make any adjustments to enjoy it to the fullest. Just ensure that your vanilla extract is certified gluten-free.

Vegan Variation🍰: Want to enjoy this treat in vegan style? Substitute the high-fat dairy cream with chilled full-fat coconut cream🥥. Use a plant-based gelatin alternative like agar-agar in the same proportion. Make sure your sweetener is vegan-friendly too — coconut sugar or maple syrup work wonderfully!

Faq

What's the best way to whip dairy cream to stiff peaks?
Start with cold cream and a chilled bowl and beaters. Whip on medium speed until it starts to thicken, then increase the speed to high until stiff peaks form.
Can I use frozen berries instead of fresh ones?
Absolutely! Just thaw them completely and drain excess liquid before using them in the puree to maintain the right consistency.
How can I ensure my gelatin sets properly?
Make sure to properly bloom your gelatin by sprinkling it over water and letting it sit for a few minutes before heating and dissolving it completely.
Can I prepare this mousse in larger batches?
You certainly can! Just scale up the ingredients proportionally, but remember to extend the cooling time for the larger quantity to set properly.
How do I avoid a grainy texture in my mousse?
Ensure your gelatin is fully dissolved before adding it to the cream mixture, and use a fine sieve to filter out any undissolved particles from the berry puree.
Can I use other berries or fruits?
Yes, this recipe is quite versatile! Feel free to experiment with raspberries, blueberries, or even mango for different flavors and colors.