Equipment Needed
- A blender or food processor
- A fine-mesh sieve
- A medium mixing bowl
- A stand mixer or hand mixer with a whisk attachment
- A small saucepan
- A spatula
- Serving glasses or bowls
- Measuring cups and spoons
Step-by-Step Instructions
First, we’ll build our strawberry base. I toss the hulled strawberries, sugar, and lemon juice into my blender and let it run until I have a completely smooth purée. Here’s a tip I learned after a slightly seedy batch: take the extra minute to press this purée through a fine-mesh sieve into a clean bowl. It removes the tiny seeds and any fibrous bits, giving you the smoothest, most luxurious texture imaginable. Once strained, I set this vibrant red liquid aside while I tackle the gelatin. In a small saucepan, I sprinkle the gelatin evenly over the three tablespoons of cold water. I let it sit for about 5 minutes until it looks like a spongy, solid blob—this is called “blooming” and it ensures the gelatin dissolves smoothly without any lumps.
While the gelatin blooms, I start on the whipped cream. I pour my very cold heavy cream and vanilla into the bowl of my stand mixer. Using the whisk attachment, I beat it on medium-high speed. You’re looking for stiff peaks—that moment when you lift the whisk and the cream stands straight up in a peak that doesn’t fold over. This is crucial. I’ve under-whipped before, and the mousse was soupy; I’ve over-whipped, and it became grainy. Stop just when it feels thick and holds its shape. Now, go back to your saucepan with the bloomed gelatin. I place it over the lowest possible heat, swirling constantly for just 30-60 seconds until the gelatin turns clear and liquid. Immediately, I whisk this liquid gelatin into the reserved strawberry purée. This step must be done while the gelatin is warm, or it will clump.
This is the magic moment: combining everything. I take a big scoop of the whipped cream and gently fold it into the strawberry-gelatin mixture. This first addition lightens the base, making it easier to incorporate the rest without deflating our precious air bubbles. Then, I pour the lightened strawberry mixture back into the bowl with the remaining whipped cream. Using my spatula, I fold gently but thoroughly, slicing down through the center and scooping up from the bottom, rotating the bowl as I go. I keep going just until no white streaks remain. The mixture will be beautifully thick and marbled with pink and white.
Finally, I divide the mousse between my serving glasses. I love using clear coupe glasses so you can see the gorgeous color. I cover the tops gently with plastic wrap and then the hard part: patience. I refrigerate the mousse for at least 4 hours, though I often make it the night before. The wait is worth it. When you pull them out, the texture is set but quivers slightly—a perfect, delicate bite. I sometimes garnish right before serving for a fresh look.(See the next page below to continue…)