There’s a moment in late spring when my local market is flooded with the scent of ripe strawberries, and that’s when I know it’s mousse time. The first time I made this strawberry mousse, I was chasing the taste of a dessert I’d had at a little French bistro, something impossibly light yet bursting with pure berry flavor. As I puréed those ruby-red berries in my own sun-drenched kitchen, the air filling with their sweet, fragrant perfume, I knew I was onto something special. This recipe is that magic captured in a bowl—a celebration of the season that feels elegant but is deceptively simple to create. It’s become my go-away dessert for warm evenings, a little taste of sunshine that never fails to impress.
Ingredients
- 2 cups fresh strawberries, hulled
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream, very cold
- 1 teaspoon pure vanilla extract
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
Now, let’s talk ingredients because choosing well here makes all the difference. For the strawberries, seek out the reddest, most fragrant ones you can find; their flavor is the absolute star. I’ve tried this with frozen berries in a pinch, but the thawed berries release more water and the flavor just isn’t as vibrant, so fresh is truly best here. That tablespoon of lemon juice isn’t just for tang—it’s a brightening agent that makes the strawberry flavor pop, so don’t skip it. And for the cream, please use the heavy whipping cream with the highest fat percentage you can find. I once tried a lighter cream, and the mousse just wouldn’t hold its lovely, lofty structure. The high fat content is non-negotiable for that perfect, silky texture.(See the next page below to continue…)