Strawberry Mousse with Strawberry Salad

This amped-up version of strawberries and cream features a mascarpone-enriched mousse and sugar-macerated berries.

  • Total Time:
  • Servings: 4
  • Time(Other): plus 1 hr chilling

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strawberry mousse
  • 8 ounces ripe strawberries, hulled and halved
  • 1 tablespoon powdered unflavored gelatin
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 2 cups mascarpone
  • 1 vanilla bean, halved lengthwise and seeds scraped
strawberry salad

  • 1 pound ripe strawberries, hulled and sliced crosswise
  • 2 tablespoons sugar
  • 2 teaspoons finely grated lime zest

How to make this recipe

  1. Make the mousse

    In a food processor, puree the strawberries until smooth; you should have 1 cup. Scrape the puree into a bowl.

  2. Make the mousse

    In a small bowl, sprinkle the gelatin over 1/4 cup of 
the cream and let stand for 
5 minutes.

  3. Make the mousse

    In a small saucepan, stir 1/4 cup of the cream with the sugar over moderate heat until the sugar dissolves. Whisk in the gelatin mixture until dissolved; remove from the heat.

  4. Make the mousse

    In a large bowl, combine the mascarpone and vanilla seeds. Using a handheld elecric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. With the mixer on, slowly drizzle in the gelatin mixture and beat for 
1 minute. Fold in the strawberry puree.

  5. Make the mousse

    In a large bowl, beat the remaining 1 1/2 cups of heavy cream at medium speed 
until stiff peaks form. Fold the whipped cream into the mousse and spoon into bowls. Refrigerate until well chilled, at least 1 hour.

  6. Meanwhile, make the strawberry salad

    In a medium bowl, toss the strawberries with the sugar and lime zest. Let macerate at room temperature for 
20 minutes.

  7. Meanwhile, make the strawberry salad

    Spoon the strawberry salad and juices over the mousse and serve.

Make Ahead

The strawberry mousse can be refrigerated overnight.

Contributed By Photo © Con Poulos Published April 2015

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