- 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
- 1 pound ripe strawberries, hulled and sliced crosswise
- 2 tablespoons sugar
- 2 teaspoons finely grated lime zest
How to make this recipe
- Make the mousse In a food processor, puree the strawberries until smooth; you should have 1 cup. Scrape the puree into a bowl.
- Make the mousse In a small bowl, sprinkle the gelatin over 1/4 cup of the cream and let stand for 5 minutes.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, make the strawberry salad Spoon the strawberry salad and juices over the mousse and serve.
The strawberry mousse can be refrigerated overnight.