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Dessert

Strawberry Mousse

A chilled dessert made from mashed strawberries, sugar, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Strawberry Mousse

Ingredients

Directions

Prepare the fruit and gelatine

  1. Mash the strawberries with the sugar and chill on ice for 3 hours.

  2. Soak the gelatin in cold water for 3 hours.

  3. Pour boiling water over the soaked gelatin and stir over heat until dissolved.

  4. Rub the berries through a fine colander.

Make the mousse

  1. Mix in the dissolved gelatin and let it cool.

  2. Fold in the whipped cream gradually until well blended.

  3. Pour the mixture into a freezer and freeze.

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 main flavour and the fruit base of the mousse.
Sugar
Sweetens the berries and helps draw out their juice when mashed.
Gelatine
Sets the mousse so it holds its shape when chilled.
Whipped cream
Adds air and richness, giving the mousse its light, creamy texture.

The step that matters

Folding in the whipped cream gradually. Adding cream all at once or stirring vigorously knocks out the air trapped in the whipped cream, leaving a dense rather than light mousse. Gentle, gradual folding keeps the texture airy.

“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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