Strawberry Mousse: Easy French Recipe
Ingredients
 | 1.5 cups of strawberries (200 g) |
 | 1/2 cup of heavy cream (10 cl) |
 | 2 egg whites |
 | 1/2 cup of fine granulated sugar |
How to make strawberry mousse
- Wash and hull the strawberries, removing the green tops and any bruised spots. Pat them dry so you don’t water down the flavor.
- Blend the strawberries with the sugar in a food processor until completely smooth and silky. You’re aiming for a vibrant, lump-free purée.
- Whisk the egg whites in a large bowl until they become light and airy (soft peaks are ideal — stiff and dry isn’t the goal here).
- Fold in the heavy cream and strawberry purée gently, mixing until fully combined but still fluffy. Don’t beat the life out of it — you want to keep that volume.
- Spoon the mixture into individual glass cups, smoothing the tops for a clean finish.
- Chill in the refrigerator for at least 1 hour to allow the texture to set and the flavors to meld.
- Serve well chilled for a light, airy dessert that everyone will love.
For a light and airy dessert, you cannot go wrong with a mousse. From the French verb émousser meaning “make less blunt”. With its frothy texture, this easy strawberry mousse recipe will appeal to the young and old alike.
Now, there are all types of flavors of mousse you can make, almost any type of fruit will do. And for non-fruit lovers, chocolate mousse as well is a classic.
But for the moment we can stick to the simple strawberry that is easy to find and is rather straightforward to turn into a mousse. A yummy little dessert for an afternoon snack, wouldn’t you say?
Strawberry Mousse Recipe
Equipment
Ingredients
- 200 g of strawberries 1.5 cups
- 10 cl of heavy cream 1/2 cup
- 2 egg whites
- 1/2 cup of fine granulated sugar
Instructions
- Wash and hull the strawberries.
- Using a food processor, blend the strawberries and sugar until you get a fine, smooth and homogeneous fruit puree.
- In a large bowl, beat the eggwhites.
- Add the heavy cream and strawberry mixture to the bowl with the eggwhites and blend.
- Scoop the mixture into glass cups, and leave in the fridge for 1 hour.
- Serve at cool temperature.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
Can you freeze the mousse?
I wouldn’t recommend it because it will lose its texture and its aroma. In addition, because the egg whites are uncooked, it will risk turning.
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