Strawberry Mousse
Ingredients
Directions
Prepare the strawberries
Wash and hull the strawberries, then sprinkle with sugar and let stand for one hour.
Mash the strawberries and rub them through a fine sieve.
Make the mousse
Soak the gelatine in cold water, then dissolve it in boiling water and add to the strawberry puree.
Set the mixture in a pan of ice water and stir until it begins to thicken.
Fold in whipped cream, then pour into a mold.
Chill and set
Cover the mold and pack it in equal parts ice and salt, letting it stand for four hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the main flavour and colour, and the fruit puree that forms the base.
- Gelatine
- Sets the puree so the mousse holds its shape when unmoulded.
- Whipped cream (in the method)
- Adds lightness and a creamy, fatty richness to the mousse.
- Sugar
- Sweetens the fruit and draws out its juices as it stands.
The step that matters
Thicken the mixture before folding in the cream. Gelatine sets as it cools, so the puree should be chilled only until it just begins to thicken. If it is too cold or too set, it will form lumps; if it is still thin, the whipped cream will deflate and the mousse will not hold its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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