Strawberry Mousse

This Strawberry Mousse Recipe is the ultimate Summer Dessert. It's light, creamy, and easy to make. It combines the rich creaminess of Greek yogurt with the vibrant flavors of fresh strawberries. And yes, of course, it is gluten free (also egg free!). Whether you're looking to satisfy a craving or impress your guests at a dinner party, this exquisite dessert will surely leave everyone wanting seconds (or thirds...)

Recipe Ingredients Notes

Strawberries: When making strawberry mousse, it is generally recommended to use fresh, ripe strawberries for the best flavor and texture. Look for strawberries that are firm, plump, and brightly colored, with no signs of mold or soft spots. Ripe strawberries are usually sweeter and have a more intense flavor, which will enhance the strawberry flavor in the mousse.

Greek Yogurt: Greek yogurt's tangy flavor and smooth texture makes it perfect for this strawberry mousse recipe. I have tested the recipe with full-fat, 2%, and nonfat Greek yogurt. While the full-fat Greek yogurt produced the thickest and creamiest mousse, 2% or even nonfat will work great in this application. "Regular" Yogurt will not work in this dessert since it is too thin.

Gelatin: I use plain, unflavored powdered gelatin which is widely available at grocery stores in the US. It is usually found in the baking aisle near the Jello and/or pudding mixes. I have not tested this recipe with Gelatin Sheets or gelatin alternatives.

Tools Needed to make Strawberry Mousse

To make this strawberry dessert you will need the following tools: a medium-sized, heavy-bottom saucepan, an immersion blender/blender or food processor, a large bowl, a stand mixer or electric hand mixer, a whisk, a rubber spatula, and glasses or ramekins for the mousse. I use these glasses from CB2 for my custard recipes and get six generous portions out of one batch.

How to make Strawberry Puree

The strawberry puree is the first part of this delicious strawberry mousse recipe. It's kinda like strawberry jam but without pectin. About two-thirds of the puree is added to the actual mousse while the other third is placed on the bottom of the serving ramekins. The extra strawberry puree on the bottom of the serving dish not only looks pretty but also gives the strawberry mousse a little extra strawberry flavor.

Step 1: Prepare your serving glasses and set them aside. I prefer placing them on a small sheet tray or a 9x13 cake pan for easy transfer to and from the fridge.

Step 2: Start by cleaning and chopping the strawberries. Add them to a heavy-bottom saucepan along with 50 grams of granulated sugar, lemon juice, and vanilla extract. Stir to evenly coat the strawberries with sugar.

Step 3: Place the saucepan over medium heat and cook the strawberries, stirring occasionally, until they become soft and release their juices. This usually takes around 5-8 minutes.

Step 4: Using a fork or a potato masher, gently mash the cooked strawberries to break them down further. Continue cooking for a few minutes to allow the mixture to thicken slightly.

Step 5: Remove the saucepan from the heat and let the cooked strawberry mixture cool for a few minutes.

Step 6: While the strawberry mixture is cooling, combine the gelatin and the cold water in a small bowl and allow it to bloom for at least 5 minutes. Blooming refers to the process of hydrating gelatin in a liquid before adding it to a recipe. This step ensures that the gelatin dissolves properly and forms a smooth texture in the final product.

Steep 7: Transfer the slightly cooled strawberry mixture to a blender or food processor and blend until you achieve a smooth puree consistency.

Step 8: Remove about 120 grams of the strawberry puree and divide it between the prepared serving dishes. They can sit at room temperature until you are ready to top them off with the strawberry mousse.

Step 9: Return the remaining strawberry puree to the saucepan and return to the stove at a very low simmer. Add the bloomed gelatin mixture and give it a good whisk. The gelatin should dissolve quickly in the warm strawberry puree.

Step 10: Allow the strawberry puree to cool to room temperature. If it's too warm it will ruin the mousse since it will melt the Greek yogurt and whipped cream. I like to cool it quickly by transferring it to a metal mixing bowl and placing it in the fridge or even freezer for a few minutes, stringing it every so often.

How to make Strawberry Mousse

Make sure the greek yogurt and heavy cream as still cold and the strawberry puree is cooled to room temperature. I use an electric hand mixer to make the mousse but a stand mixer fitted with the whisk attachment will work great here.

Step 1: Add the Greek yogurt and the remaining 50 grams of sugar to the bowl of a stand mixer (or a bowl and use a hand mixer) and beat on medium speed for 2 minutes.

Step 2: Gradually pour the cold heavy cream into the Greek yogurt while continuing to mix on medium-high speed. Continue to whip the heavy whipping cream and Greek yogurt for approximately 4-5 minutes until it thickens and forms medium to stiff peaks.

Step 3: Retrieve the cooled strawberry puree and with a whisk carefully fold it into the whipped cream yogurt. The mixture will loosen up which is totally normal. That's why we add gelatin to the mixture which helps for it to set up.

Step 4: Using a large cookie scoop or spoon, divide the strawberry mousse among the serving dishes. Scoop the mousse right on top of the strawberry sauce.

Step 5: Cover the mousse with plastic wrap and place them in the fridge. Allow them to chill for at least 1 hour for a loose set mousse and at least 4hrs for a firmer set mousse.

How to serve Strawberry Mousse

Once the strawberry mousse has set in the refrigerator, remove it from the fridge and uncover it. Serve the strawberry mousse chilled, as it is best enjoyed when cold. The creamy and fruity texture will be at its prime. For an elegant presentation, garnish the strawberry mousse with fresh strawberries or other berries like blueberries, fresh mint leaves, or a dollop of whipped cream. If you want to go the extra mile, serve it with some buttery homemade gluten free shortbread cookies (they really are easy to bake).

Remember to refrigerate any leftover mousse promptly and consume it within a couple of days for the best quality.

Freezing

Freezing strawberry mousse made with yogurt is not recommended. Yogurt-based mousses, especially those with a high water content, do not freeze well and can result in a grainy or icy texture when thawed. Additionally, the texture of the mousse may change and become less smooth and creamy after freezing.

FAQ - Strawberry Mousse Recipe