Par Annick Hupperetz
30 septembre 2014 — This light pink strawberry mousse dessert that has the taste of summer’s sunshine has aThis light pink strawberry mousse dessert that has the taste of summer’s sunshine has a fluffy light flavor of strawberries combined with whipped cream and some cream cheese. What better and sweet treat to have while enjoying the sun’s rays and the warm winds brushing your skin while sitting in your garden surrounded by flowers!
Strawberries contain lots of juice, which can ruin the texture of a mousse that needs to be rich and creamy. There are tricks you can use in order to master the perfect mousse desert when it contains berries. By macerating small pieces of the strawberries, combined with sugar and a pinch of salt, it will release the liquid, which you will work from in order to obtain the proper consistency.
Given the strawberries unique combination of antioxidant and anti-inflammatory nutrients, it’s not surprising to see strong research support for strawberry health benefits in three major areas: (1) cardiovascular support and prevention of cardiovascular diseases (2) improved regulation of blood sugar, with decreased risk of type 2 diabetes, and (3) prevention of certain cancer types including breast, cervical, colon, and esophageal cancer.
Strawberry Mousse recipe
In this strawberry mousse recipe, we will use unflavored gelatin in order to give the strawberry mousse some texture and add some cream cheese for a richer and creamier body.
- 2 pounds strawberries, hulled (6 1/2 cups)
- 1/2 cup (3 1/2 ounces) sugar
- Pinch salt
- 1 3/4 teaspoons unflavored gelatin
- 4 ounces cream cheese, cut into 8 pieces and softened
- 1/2 cup heavy cream, chilled
- Cut enough strawberries into 1/4-inch dice to measure 1 cup; refrigerate until ready to garnish. Pulse remaining strawberries in food processor in 2 batches until most pieces are 1/4 to 1/2 inch thick (some larger pieces are fine), 6 to 10 pulses. Transfer strawberries to bowl and toss with 1/4 cup sugar and salt. (Do not clean processor.) Cover bowl and let strawberries stand for 45 minutes, stirring occasionally.
- Strain processed strawberries through fine-mesh strainer into bowl (you should have about 2/3 cup juice). Measure out 3 tablespoons juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes. Place remaining juice in small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes. Remove pan from heat, add softened gelatin mixture, and stir until gelatin has dissolved. Add cream cheese and whisk until smooth. Transfer mixture to large bowl.
- While juice is reducing, return strawberries to now-empty processor and process until smooth, 15 to 20 seconds. Strain puree through fine-mesh strainer into medium bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 cups puree). Discard any solids in strainer. Add strawberry puree to juice-gelatin mixture and whisk until incorporated.
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gradually add remaining 1/4 cup sugar and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6 hours, let mousse sit at room temperature for 15 minutes before serving.) Serve, garnishing with reserved diced strawberries.
Recipe; America’s test kitchen