Mary Berry’s Strawberry Mousse is made from ripe strawberries blended with sugar, folded into whipped cream, and served in four small to medium-sized glasses. It takes about 10 minutes to prepare and requires chilling in the fridge for at least an hour.
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đ Why Youâll Love This Strawberry Mousse Recipe:
- Fresh and Fruity: Bursting with the natural sweetness of ripe strawberries.
- Quick and Easy: Simple preparation that takes just minutes.
- Delightful Texture: A velvety, airy mousse that melts in your mouth.
- Make-Ahead: Perfect for preparing in advance and chilling until ready to serve.
- Elegant Presentation: Individual servings in glasses topped with fresh strawberries.
â What Is Mary Berry Strawberry Mousse Recipe?
Mary Berry’s Strawberry Mousse recipe combines ripe strawberries and sugar into a puree, which is gently folded into whipped cream. This airy mousse is chilled in glasses and garnished with fresh strawberry slices, creating a simple yet elegant dessert.
đ Mary Berry Strawberry Mousse Ingredients
- 12 1/2 ounces strawberries (3/4 pound)
- 1/2 cup granulated sugar
- 1 cup whole or whipping cream (cold)
- extra strawberries for topping
đ„ How To Make Mary Berry Strawberry Mousse
- Get the strawberries clean and cut them up. Spread the strawberry slices and sugar in a blender or food processor.
- Blend or process until smooth take out and set away half a cup of the puree.
- Put the cream in a bowl that is cold and beat it until stiff peaks form. Then gently fold in the rest of the puree, but not the 1/2 cup.
- Put 1/2 cup of puree in each of the 4 small or medium-sized glasses. Then, add the strawberry mousse on top of each one.
- Put it in the fridge for about an hour, or even overnight if you want to. Serve with fresh strawberry slices on top. Just so you know, the glasses I used can hold one cup of water.
đ Recipe Tips
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. You can also reserve some extra strawberries for garnishing.
- Blending the Strawberries: Blend the strawberries and sugar until you achieve a smooth puree. This will ensure a silky texture in your mousse.
- Cream Temperature: Make sure the cream is cold when you start whipping it. Cold cream whips up better and faster.
- Stiff Peaks: Whip the cream until stiff peaks form. Be careful not to over-whip, as this can lead to buttery consistency.
- Gentle Folding: When combining the strawberry puree with whipped cream, fold gently to maintain a light and airy texture.
- Chilling Time: Allow the mousse to chill in the fridge for at least an hour, or overnight for a firmer set.
đ„ What To Serve With Strawberry Mousse?
Serve strawberry mousse with shortbread cookies, whipped cream, fresh mint leaves, a sprinkle of chocolate shavings, or a side of sliced fresh fruits like kiwi or banana you can also pair it with a light, sweet dessert wine.
đ How To Store Leftovers Strawberry Mousse?
- Refrigerate: Transfer the leftover strawberry mousse into an airtight container and store it in the refrigerator for up to 2 days.
- Freeze: Spoon the mousse into a freezer-safe container, leaving some space for expansion, and freeze for up to 1 month. Thaw in the refrigerator before serving.
đ« Can I Reheat Leftovers Strawberry Mousse?
No, reheating is not recommended for strawberry mousse its delicate texture can break down with heat. Instead, enjoy leftovers chilled directly from the refrigerator to maintain its creamy consistency and fresh flavor.
FAQs
Can I use frozen strawberries to make mousse?
Yes, frozen strawberries can be used, especially when fresh ones aren’t in season thaw them completely and drain any excess liquid before pureeing. Keep in mind the flavor might be slightly less vibrant than with fresh strawberries.
How do I get a smooth texture in my Strawberry Mousse?
Ensure your strawberries are pureed thoroughly, and if needed, strain the mixture to remove seeds. Also, gently fold the whipped cream or beaten egg whites into the strawberry mixture to maintain a light and airy texture.
Can I make Strawberry Mousse without gelatin?
Yes, you can use agar-agar as a vegetarian alternative to gelatin or simply rely on the whipped cream or egg whites to provide lightness, though the mousse may not hold as firmly.
What’s the best way to sweeten Strawberry Mousse?
Fine granulated sugar or powdered sugar blends well with the pureed strawberries. Adjust the sweetness to your taste, and consider the natural sweetness of your berries.
How long does it take for Strawberry Mousse to set?
It typically takes about 2-4 hours in the refrigerator to set properly for best results, let it chill overnight.
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Mary Berry Strawberry Mousse Nutrition Facts
Amount Per Serving
- Calories: 330 kcal
- Carbohydrates: 33 g
- Protein: 1 g
- Fat: 22 g
- Saturated Fat: 13 g
- Cholesterol: 81 mg
- Sodium: 23 mg
- Potassium: 180 mg
- Fiber: 1 g
- Sugar: 29 g
- Vitamin A: 875 IU
- Vitamin C: 52.5 mg
- Calcium: 53 mg
- Iron: 0.4 mg
Mary Berry Strawberry Mousse
Description
Mary Berry’s Strawberry Mousse is made from ripe strawberries blended with sugar, folded into whipped cream, and served in four small to medium-sized glasses. It takes about 10 minutes to prepare and requires chilling in the fridge for at least an hour.
Ingredients
Instructions
- Get the strawberries clean and cut them up. Spread the strawberry slices and sugar in a blender or food processor.
- Blend or process until smooth take out and set away half a cup of the puree.
- Put the cream in a bowl that is cold and beat it until stiff peaks form. Then gently fold in the rest of the puree, but not the 1/2 cup.
- Put 1/2 cup of puree in each of the 4 small or medium-sized glasses. Then, add the strawberry mousse on top of each one.
- Put it in the fridge for about an hour, or even overnight if you want to. Serve with fresh strawberry slices on top. Just so you know, the glasses I used can hold one cup of water.
Notes
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. You can also reserve some extra strawberries for garnishing.
- Blending the Strawberries: Blend the strawberries and sugar until you achieve a smooth puree. This will ensure a silky texture in your mousse.
- Cream Temperature: Make sure the cream is cold when you start whipping it. Cold cream whips up better and faster.
- Stiff Peaks: Whip the cream until stiff peaks form. Be careful not to over-whip, as this can lead to buttery consistency.
- Gentle Folding: When combining the strawberry puree with whipped cream, fold gently to maintain a light and airy texture.
- Chilling Time: Allow the mousse to chill in the fridge for at least an hour, or overnight for a firmer set.