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Dessert

Mousse with Strawberries

A chilled dessert made from pureed strawberries, powdered sugar, and whipped cream, set in a mold and chilled in ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Mousse with Strawberries

Ingredients

Directions

Prepare the mousse

  1. Press the strawberries through a sieve.

  2. Mix the strawberry puree with powdered sugar until smooth.

  3. Fold in the whipped cream gently.

Freeze

  1. Fill a mold with the mixture and cover tightly to keep out salt.

  2. Place the mold in a pail filled with ice and coarse sea salt for at least 2 hours.

Serve

  1. To serve, remove the mold and rinse it with cold water to remove salt.

  2. Remove the cover and serve.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the fruit flavor and the puree that forms the mousse base.
Powdered sugar
Sweetens the puree and dissolves smoothly into it.
Whipped cream
Adds fat and air, giving the mousse a light, creamy texture.

The step that matters

Cover the mold tightly. The cover keeps salt from the ice bath out of the mousse, so the dessert stays sweet and clean-tasting rather than salty.

“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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