STRAWBERRY MOUSSE

Ingredients

Strawberry Mousse

120 grams (4.25 ounces) sugar
200 milliliters (6.80 fluid ounces) cream 33%
250 grams (8.80 ounces) soft cottage cheese
10 grams (0.35 ounces) vanilla sugar
0.5 teaspoons (1.00 teaspoons) ground ginger
2 teaspoons (2.00 teaspoons) fruit liquor
60 grams (2.10 ounces) white chocolate
10 grams (0.35 ounces) gelatin

Equipment

Saucepan
Choose a medium-sized non-stick saucepan to ensure even heating and prevent the strawberry mixture from burning.
Blender
A good-quality blender will ensure a smooth and velvety puree, making your mousse extra silky.
Mixing Bowls
Use both large and medium-sized bowls for mixing different components of the mousse efficiently.
Electric Mixer
Whipping cream to stiff peaks is crucial; an electric mixer will make this task quick and effortless.
Sieve
A fine mesh sieve will help you achieve that smooth, lump-free puree consistency.

Instructions

Step 1

1. In a medium saucepan, combine the strawberries, sugar, vanilla sugar, and ground ginger. Cook over medium heat, stirring constantly until the sugar has dissolved. Tip: Be sure to stir frequently to prevent burning.

Step 2

2. Remove the saucepan from the heat and add in the fruit liquor. Use a blender to puree the mixture and then strain it through a sieve to remove seeds. Tip: This ensures a silky smooth mousse.

Step 3

3. In a separate bowl, mix the soft cottage cheese with the melted white chocolate. Soak the gelatin in a small amount of water according to the package instructions. Tip: Soaking the gelatin ensures it dissolves more easily later.

Step 4

4. Whip the cream until stiff peaks form. Gently fold in the cottage cheese and white chocolate mixture, then whip again until fully combined.

Step 5

5. Gradually add the strawberry puree to the whipped cream mixture, folding gently. Melt the gelatin carefully (do not let it boil) and slowly pour it into the mousse mixture while the mixer is running. Tip: Adding the gelatin gradually prevents lumps.

Step 6

6. The mousse is now ready. Pour it into individual bowls, or use it as a layer in a cake. Refrigerate for at least 4 to 5 hours before serving. Tip: Chilling allows the mousse to set properly.

Servings

The joy of serving strawberry mousse lies not just in its taste but in the myriad of ways you can present it. Picture this: individual mousse cups garnished with fresh mint leaves and a single strawberry on top, making them perfect for an elegant dinner party. Want to mix things up? Layer the mousse with crushed graham crackers and fresh blueberries for a parfait that will steal the show at any brunch. For a bold statement, pour the mousse into a large glass trifle bowl, layering it with chunks of sponge cake and swirls of whipped cream—a stunning centerpiece for any dessert table. If you’re whipping this up for a casual family night, serve it in simple bowls with a sprinkle of grated white chocolate for that extra touch of elegance. No matter how you slice it (or scoop it!), this strawberry mousse will be the star of the show.

Variations

With a few thoughtful swaps, you can make this delightful strawberry mousse both gluten-free and vegan. For a gluten-free version, ensure that all your ingredients, especially the vanilla sugar and liquors, are certified gluten-free. Since the main components like strawberries, cottage cheese, and cream are naturally gluten-free, you’re already halfway there! For a vegan variation, replace the cream with coconut cream and the cottage cheese with a vegan cream cheese. Use agar-agar instead of gelatin to achieve the same silky texture without any animal products. Additionally, opt for a vegan white chocolate, and you’re all set. These simple changes will let everyone enjoy this delightful dessert regardless of dietary preferences.

Faq

Can I use frozen strawberries instead of fresh ones?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using them in the recipe.
How can I tell if my whipped cream has reached stiff peaks?
Stiff peaks form when the cream holds its shape and doesn’t fold back on itself when you lift the beaters out of it. Be careful not to overwhip, as it can turn into butter!
Can I prepare the mousse in advance?
Absolutely. The mousse can be made the day before and stored in the refrigerator. Just make sure to cover it to prevent it from absorbing other odors.
What can I do if my mousse doesn’t set properly?
If your mousse is still runny, the gelatin might not have been properly dissolved. Try gently re-heating the mixture and adding a bit more gelatin.
Can I use another type of berry in this mousse?
Sure thing! Raspberries, blueberries, or even a mix of berries can be an excellent substitution for strawberries, depending on your preference.
How do I melt white chocolate without burning it?
The safest method is to use a double boiler: place the white chocolate in a heatproof bowl over simmering water, stirring frequently until melted and smooth.