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Dessert

Strawberry Mousse

A chilled dessert made from strawberry juice, sugar, cream, 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 base

  1. Press strawberries through a sieve to make 1 pint of juice.

  2. Add 1½ pounds of sugar and 2 quarts of cream to the juice.

  3. Place the mixture in a freezer and freeze until half‑frozen.

Freeze and serve

  1. Quickly stir in 1 pint of whipped cream.

  2. Transfer the mixture to a mold and surround it with ice and rock salt for 2 hours.

  3. Turn out the mousse 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).

  2. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Strawberry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Strawberry juice
Provides the main strawberry flavour and liquid for the mousse.
Sugar
Adds sweetness and softens the frozen texture.
Cream
Adds richness and fat, giving the mousse a smooth, creamy body.
Whipped cream
Adds air, lightening the texture of the mousse.

The step that matters

Stir in the whipped cream while the base is only half-frozen. If the base is fully solid, the whipped cream will not blend in evenly; if it is too liquid, the mousse will not hold its airy structure once set.

Swap the strawberry

How well each one fits the dish's main ingredients (sugar, cream):

  1. Vanillafits better
  2. Strawberrythe original
  3. Raspberryfits about as well
  4. Raisinfits less well

Fit is the average pairing score against sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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