Strawberry Mousse Summer (Printable Recipe)
Pillowy strawberry mousse sits on a crumbly buttery base and a fruity jelly lid, perfect for hot days and happy get-togethers.
# Ingredients You'll Need:
→ Cookie Base
01 -
120 grams plain flour
02 -
2 room temp egg yolks
03 -
1/4 teaspoon salt (just if you use unsalted butter)
04 -
75 grams salted butter, extra soft
05 -
50 grams sifted powdered sugar
→ Strawberry Fluffy Layer
06 -
400 millilitres heavy cream, at least 30% fat
07 -
7 grams powdered gelatine
08 -
2 tablespoons cold water
09 -
1 vanilla bean or 1 1/2 teaspoons vanilla paste
10 -
90 grams superfine sugar
11 -
375 grams strawberries, fresh or thawed
12 -
200 grams fresh strawberries, halved, to line the edge (totally optional)
→ Jelly Strawberry Top
13 -
1 tablespoon cold water
14 -
15 millilitres lemon juice
15 -
50 grams superfine sugar
16 -
3 grams powdered gelatine
17 -
200 grams strawberries, fresh or thawed
# Steps to Follow:
01 -
Dust flour in, add salt if your butter isn't salty, then use a spatula to mix till thick. Blend super soft butter into the egg-sugar mix, then throw in those egg yolks and powdered sugar and stir until it all looks smooth and fluffy. Grab a 23 cm cake ring, set it on a tray lined with baking paper.
02 -
Spread out the crust mix evenly inside your cake ring. Give it a chill in the fridge for half an hour. Bake at 160°C for half an hour too. Let it hang out and cool all the way before the next steps.
03 -
Toss 375 grams of berries in a blender and whiz till smooth—strain seeds if you like. Put the puree, vanilla, and sugar in a pot, whisk it, then heat on low till you see just a little bubbling. Remove from the stovetop.
04 -
Mix gelatine and cold water in a bowl and hang tight till it's jelly-like. Whisk that thick gel right into your hot strawberry blend until it’s totally gone. Pour the mix into a clean bowl, press some plastic wrap right on it, and stick it in the fridge for an hour till it's cool.
05 -
Beat up the heavy cream till you get nice stiff peaks. Gently spoon the cold berry mix into the whipped cream bit by bit—don’t rush, you want it super airy.
06 -
Wrap the inside of your cake ring with a 5 cm tall acetate strip. Line up halved berries, cut side out, all over the edge if you want a fancy outside. Pour in all the mousse, smooth up the top, and pop it in the fridge for at least 4 hours or just leave it overnight so it really sets.
07 -
Blitz 200 grams strawberries till pureed, then pass through a strainer for no seeds. Pour into a small pot with lemon juice and sugar, heat gently on low till just simmering, then move off the heat.
08 -
Stir 3 grams powdered gelatine with a spoonful of cold water till thick. Swirl this into your warm jelly mix until it’s vanished. Let cool for half an hour. Carefully pour over your mousse, even it out lightly. Chill for at least 3 hours (even better, let it sit all night) so the top gets nice and firm before you release it from the ring and cut slices.
# Extra Tips:
01 -
Let the mousse and jelly layers firm up all the way before stacking so slices come out super clean.
02 -
Pick sweet, fragrant strawberries for a big flavor boost.
03 -
Acetate is awesome for easy edges and clean removal.