This easy Strawberry Mousse by Mary Berry is a delightful dessert that’s both creamy and refreshing. Perfect for warm days, it’s made with simple ingredients like ripe strawberries and whipped cream. Serve it chilled for a light treat that impresses, topped with fresh strawberries for a burst of flavor!
Ingredients Needed
- 3 leaves gelatine
- 500g/1lb 2oz ripe strawberries, halved, plus extra to serve
- 1 tbsp lemon juice
- 5 tbsp caster sugar
- 2 free-range eggs, whites only
- 200ml/7fl oz double cream
- 1 tsp vanilla extract
How To Make Strawberry Mousse
- Soak the Gelatine: Place the gelatine in a bowl of cold water for 10 minutes until soft.
- Make the Strawberry Purée: In a food processor, blend the strawberries, lemon juice, and 1 tablespoon of sugar until smooth. Set aside 100g/3½oz of the purée in the fridge for later use.
- Prepare the Gelatine Mixture: Drain the gelatine and combine it with 2 tablespoons of the purée. Melt it gently in the microwave or a small saucepan, ensuring it doesn’t boil.
- Whisk the Egg Whites: Beat the egg whites until they hold firm peaks. Gradually add the remaining 4 tablespoons of sugar and whisk until stiff and glossy.
- Whip the Cream: In a separate bowl, whip the cream with the vanilla extract until it forms medium-firm peaks.
- Combine Ingredients: Carefully fold the remaining strawberry purée into the whipped cream, followed by the gelatine mixture. Finally, gently fold in the egg whites until well combined.
- Chill: Spoon the mousse into serving glasses, cover, and chill for at least 2 hours or until set.
- Serve: Top each mousse with the reserved strawberry purée and a halved strawberry for a fresh garnish.
Recipe Tips
- Choose Ripe Strawberries: Use sweet, ripe strawberries for the best flavor. Taste them first to ensure they are juicy and sweet.
- Gelatine Preparation: Make sure to soak the gelatine until soft. This step is crucial for it to dissolve properly and create a smooth mousse.
- Whisk Egg Whites Correctly: Whisk the egg whites until they form firm peaks before adding sugar. This will ensure your mousse is light and airy.
- Gently Fold Ingredients: When combining the cream, strawberry purée, and egg whites, fold gently to keep the mixture light and prevent it from deflating.
- Chill Long Enough: Allow the mousse to chill for at least 2 hours. This helps it set properly, giving you a lovely texture when serving.
How To Store Leftovers?
Let any leftover Strawberry Mousse cool to room temperature. Then, cover it with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 122
- Total Fat: 11g
- Saturated Fat: 6g
- Sodium: 106mg
- Potassium: 100mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0.3g
- Sugars: 2g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Custard Slice Recipe
- Mary Berry Chilli Con Carne
- Mary Berry Panna Cotta Recipe
- Mary Berry Yorkshire Curd Tart
Mary Berry Strawberry Mousse
Description
This easy Strawberry Mousse by Mary Berry is a delightful dessert that’s both creamy and refreshing. Perfect for warm days, it’s made with simple ingredients like ripe strawberries and whipped cream. Serve it chilled for a light treat that impresses, topped with fresh strawberries for a burst of flavor!
Ingredients
Instructions
- Soak the Gelatine: Place the gelatine in a bowl of cold water for 10 minutes until soft.
- Make the Strawberry Purée: In a food processor, blend the strawberries, lemon juice, and 1 tablespoon of sugar until smooth. Set aside 100g/3½oz of the purée in the fridge for later use.
- Prepare the Gelatine Mixture: Drain the gelatine and combine it with 2 tablespoons of the purée. Melt it gently in the microwave or a small saucepan, ensuring it doesn’t boil.
- Whisk the Egg Whites: Beat the egg whites until they hold firm peaks. Gradually add the remaining 4 tablespoons of sugar and whisk until stiff and glossy.
- Whip the Cream: In a separate bowl, whip the cream with the vanilla extract until it forms medium-firm peaks.
- Combine Ingredients: Carefully fold the remaining strawberry purée into the whipped cream, followed by the gelatine mixture. Finally, gently fold in the egg whites until well combined.
- Chill: Spoon the mousse into serving glasses, cover, and chill for at least 2 hours or until set.
- Serve: Top each mousse with the reserved strawberry purée and a halved strawberry for a fresh garnish.
Notes
- Choose Ripe Strawberries: Use sweet, ripe strawberries for the best flavor. Taste them first to ensure they are juicy and sweet.
- Gelatine Preparation: Make sure to soak the gelatine until soft. This step is crucial for it to dissolve properly and create a smooth mousse.
- Whisk Egg Whites Correctly: Whisk the egg whites until they form firm peaks before adding sugar. This will ensure your mousse is light and airy.
- Gently Fold Ingredients: When combining the cream, strawberry purée, and egg whites, fold gently to keep the mixture light and prevent it from deflating.
- Chill Long Enough: Allow the mousse to chill for at least 2 hours. This helps it set properly, giving you a lovely texture when serving.
Mary Berry Strawberry Mousse