Strawberry Mousse

Strawberry Mousse – Simple and delicious way to use up all the strawberries that you picked from the farm! It’s rich, eggless, not too sweet, and way too delicious to stop with just a cup! Whether you eat it as a mousse or layer it in cakes or use it as a filling for tarts, it works just perfect for any type of dessert.

This is such a simple dessert and all you need is lots of fresh strawberries from the farm. This was my first strawberry picking and I enjoyed every bit of it with the drizzling weather here in Portland! 

This is an eggless version. All you need is just 4 ingredients- strawberries, sugar, gelatin, and heavy cream! And in very little time this dessert comes together so beautifully! I just loved the all-natural pink color of the mousse just from the puréed strawberries! It was just too beautiful to eat! Get creative with your toppings. I just topped it with a strawberry but you could top it off with a strawberry or rhubarb compote or some crushed pistachios! 

Here you go with the recipe!

Ingredients:
Strawberry- 2lbs   hulled
Heavy cream-11/2 cup (chilled)
Gelatin – 2 tsp
Sugar – 1 /2 cup ( you can taste and adjust to your liking)

Method:

Puree the hulled strawberries in a blender (if you need a smooth texture you could strain the puree through a sieve). In a small saucepan heat the pureed strawberries, sugar, and gelatin over low heat to just a boil ( sugar and gelatin should be completely dissolved). Transfer the mixture to a bowl and let it cool completely in the refrigerator.

In another bowl whip the heavy cream to soft peaks. Gradually add the cooled strawberry mixture to the heavy cream and fold in gently. Don’t over mix. Divide them equally into cups. Refrigerate them immediately for 4-6 hours until set. Enjoy!

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