One of my favorite desserts is Chocolate Mousse. Ever since I have been going out to restaurants, it has been one of the things I love to have when I have dessert. That or Creme Brule, but that is neither here nor there!
However, I do love strawberry mousse when strawberries are at the height of freshness in the summer. Fruit just tastes better when you eat in the summer at the peak of freshness. So I had some beautiful farm stand strawberries, so I had them for breakfast, and decided to use some to make my Silky Smooth Strawberry Mousse.
What I love about this Smooth as Silk Strawberry Mousse, is that you don’t need unflavored gelatin to set this. While I always have it on hand, many people don’t, so I tweaked this to make it simple to make with a few ingredients most people have on hand, and took out the addition of egg whites to streamline this. My Mom use to use egg whites along with her heavy cream, and I just don’t feel you need it. This is so flavorful, so creamy, and bursting with strawberry flavor it is perfect for indulging on a hot summer night!
One thing I would like to stress, please don’t try to make this with Cool Whip. Aside from the fact that it is not natural and contains hydrogenated vegetable oil, along with high fructose corn syrup. Now I will not pretend I have never used Cool Whip, but for the last 20 years I have made my own whipped cream, yes it doesn’t keep as long, can be a bit more pricy, but it is made from real heavy cream, besides for the fact that I control the sugar and what goes into my whipped cream, and if you have a Kitchenaid mixer or a hand mixer which is what I used for many years, it takes less time to whip fresh cream then it does to thaw out some frozen Cool Whip. Further, if you use Cool Whip you will not get the volume you would get from the heavy cream, nor will you get the fresh taste.
I hope you give this Smooth as Silk Strawberry Mousse a try. It really is the perfect way to enjoy the bounty of summer strawberries.
Farm fresh strawberries are perfect in this recipe. Use the freshest berries you can find for optimum results. Clean and hull strawberries before cutting in half and placing in Ninja blender or food processor.
In a blender add strawberries, confectioners’ sugar, lemon juice, and salt. Puree until smooth.
This is what the puree should look like. Smooth and well blended.
Simmer in a medium saucepan, until reduced by about 3/4 cup, and slightly thickened. This should take about 20 minutes or so. Stir frequently.
When thickened, strain and let cool completely.
While puree is cooling, you can begin to make the whipped cream, in the bowl of a stand mixer, add two cups of heavy cream, vanilla, and confectioners’ sugar. Beat until light and fluffy and stiff peaks appear. Just like the above picture.
I love the crimson color of the strawberries against the whipped cream. This makes me so happy! Now the fun part, with a rubber spatula, mine is a pink breast cancer edition to match my pink breast cancer edition, Kitchenaid Mixer. They are very special to me and remind me of my Godmother who lost her battle with breast cancer several years ago. OK, now back to the mousse. Very gently begin to fold the crimson colored puree mixture into the whipped cream. The technique is key here. Start at the bottom and fold up and over to incorporate the cream and puree but you don’t want to deflate the air you whipped into the cream so go slow, and fold until it is uniformly mixed well.
Once you have folded your mousse perfectly, find your sweetest dessert bowls, I love mine. One of my antique flea market finds. This filled five of these which is about 1/2 cup serving and believe me, it is so rich and light you will be full on this. I could only finish a little bit but make no mistake it was so light, so yummy and had such a wonderful, clean strawberry taste. I hope you give this a try while summer fresh strawberries are still in abundance.
Smooth as Silk Strawberry Mousse
A simple but delicious creamy, light as a cloud mousse, that is bursting with strawberry goodness!
Credit: Susan Maurath @ CrazySexySavor.com
- 2 pints of strawberries hulled and cleaned
- 2 cups of whipping cream
- 1/2 cup plus 3 tbsp. of confectioners’ sugar
- 1 tsp. of vanilla
- 1 tbsp. of fresh lemon juice
- Pinch of Kosher salt
- Hull and wash strawberries, the best way to quickly hull strawberries I found, is to take a plastic drinking straw after you have removed the flowery stem and poke the straw right through the strawberry from top to bottom, it makes hulling a breeze. Cut strawberries in half and place them in a food processor or blender, I use my Ninja in place of a food processor, I prefer it much better, Add in confectioners’ sugar, lemon juice, and a pinch of salt. Salt helps to bring out the sweetness of fruit. I use this to bring out the sweetness of cantaloupe and watermelon when the fruit is not as sweet as I would prefer. It works beautifully. Puree the mixture until smooth.
- Transfer puree to a medium saucepan and simmer on low until puree is reduced to about 3/4 cup and thickens slightly. Confectioners’ sugar contains corn starch so you will get a slightly thickened puree which is perfect for this mousse. Remove from heat, and strain with a fine mesh strainer. Let heated puree cool completely.
- In a large bowl of a stand mixer fitted with a whisk attachment, add in 2 cups of heavy cream, vanilla and reserved three tablespoons of confectioners’ sugar. Beat until thickened and stiff peaks form.
- Gently fold in cooled strawberry puree to whipped cream mixture. Folding in gently is what will keep this mousse light and airy. If you try to go too fast you will deflate the cream, and it can break down. You want to also be sure to combine the puree with the whipped cream so it is uniformly mixed and aesthetically pleasing. Transfer to serving bowls of your choice.
- Refrigerate for at least two hours, then serve chilled. Devour!
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