Strawberry Mousse with Strawberry Sauce
A light, fluffy Strawberry Mousse adorned with a tangy strawberry sauce, perfect for summer gatherings.
Ingredients
For the Mousse
- 2 cups Fresh Strawberries, hulled and sliced Reserve additional strawberries for garnish.
- 1/2 cup Granulated Sugar, divided 2 tablespoons for strawberries; remaining for whipped cream.
- 1 cup Heavy Cream Chill the bowl for whipping.
- 1 tablespoon Gelatin, unflavored Use Halal compliant gelatin.
- 1 tablespoon Lemon Juice, freshly squeezed Enhances flavor.
- 1 teaspoon Vanilla Extract
For the Sauce
- 1 cup Fresh Strawberries Blend with sugar for sauce.
- to_taste Granulated Sugar Adjust sweetness of sauce as preferred.
Instructions
Preparation
- In a mixing bowl, combine hulled strawberries with 2 tablespoons of sugar and let sit for 10-15 minutes to release juices.
- Sprinkle gelatin over 2 tablespoons of cold water in a small bowl and let it sit for about 5 minutes to bloom, then gently heat until fully dissolved.
- In a separate chilled bowl, whip heavy cream until soft peaks form. Gradually add remaining sugar and vanilla extract, then whip until stiff peaks appear.
- Add lemon juice and gelatin mixture to the strawberries, mixing well.
- Carefully fold the whipped cream into the strawberry mixture, being gentle to maintain the light texture.
- Spoon the mousse into serving cups or a large bowl, cover, and refrigerate for at least 2-3 hours to set.
Sauce Preparation
- For the sauce, blend fresh strawberries with a bit of sugar until smooth, and drizzle over the mousse just before serving.
Notes
For a vegetarian option, substitute gelatin with agar-agar. Prepare the mousse the night before for best results. Store in the fridge for up to 3 days or freeze for a month.