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–+ servings
Stav Kogan

Elegant Frozen Strawberry Mousse

A cloud-like, no-bake Frozen Strawberry Mousse bursting with vibrant, sweet flavor. This elegant and simple recipe is intensely fruity, melts in your mouth, and is perfect for making ahead. Note: This recipe uses gelatin but includes a vegetarian substitution in the FAQ.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours 35 minutes
Servings: 10 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs (680 g) (24 oz) fresh strawberries, plus extra for garnish
  • 1.5 cups (300 g) granulated sugar, divided
  • 1 tbsp (10 g) unflavored gelatin powder
  • 0.5 cup (120 ml) cold water
  • 1 cup (240 ml) heavy whipping cream
  • 0.5 cup (120 ml) pasteurized egg whites, from about 4 large eggs
  • 1 pinch of salt
  • 1/3 cup (80 ml) Triple Sec or curaçao
  • For a non-alcoholic version, simply replace the Triple Sec with an equal amount of fresh orange juice and 1 teaspoon (5 ml / 0.2 fl oz) of orange zest.
  • Use pasteurized egg whites for a no-fuss, food-safe option, as the eggs in this recipe are not cooked.
  • To maintain a light and airy texture, use a large, flexible spatula to gently fold the whipped cream and egg whites into the strawberry base until just combined.
  • For easy individual servings, freeze the mousse in silicone muffin cups. You can pop them out easily and place them directly onto serving plates.

Method
 

  1. Hull and wash the strawberries.
  2. Place them in a blender and purée until completely smooth. For an extra-silky texture, press the purée through a medium-fine sieve to remove the seeds.
  3. Stir 1 cup (200g) of the sugar into the purée and set aside.
  4. In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 5 minutes to soften, or 'bloom'.
  5. Place the saucepan over low heat and warm gently, stirring constantly, until the gelatin is completely dissolved.
  6. Do not let it boil.
  7. Add the remaining 0. 5 cup (100g) of sugar and continue to stir over low heat until the liquid is clear.
  8. Remove the gelatin mixture from the heat and stir it into the strawberry purée.
  9. Transfer the mixture to the refrigerator to cool until it just begins to thicken to the consistency of raw egg whites.
  10. Check it every 10 minutes, as it can set quickly once it starts to cool.
  11. While the strawberry mixture chills, whip the heavy cream in a separate bowl until it forms fairly stiff peaks.
  12. In another clean bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks.
  13. Once the strawberry purée has started to thicken, remove it from the fridge. Immediately stir in the Triple Sec or curaçao. Gently fold in the whipped cream using a large spatula, followed by the beaten egg whites, until just combined. Be careful not to overmix and deflate the mixture.
  14. Carefully spoon the mousse into a lightly oiled 6-cup charlotte mold or into 8-10 individual serving dishes.
  15. Place in the freezer for at least 4 to 6 hours, or until firm.
  16. To serve, unmold the charlotte onto a platter or serve in the individual dishes. If the mousse is frozen solid, let it sit at room temperature for 15-20 minutes to soften slightly.
  17. Garnish generously with fresh strawberries before serving.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 4gFat: 14g

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