Instructions:
Step 1: Prepare the Strawberry Purée
Combine the chopped strawberries and sugar in a blender or food processor.
Let sit for 5 minutes to draw out the juices, then blend until smooth.
Tip: For an ultra-smooth texture, strain the purée through a fine-mesh sieve to remove tiny seeds.
Step 2: Chill the Equipment
Place your mixing bowl and whisk in the freezer for 10–15 minutes.
Cold utensils help the cream whip more effectively, creating a fluffier mousse.
Step 3: Whip the Cream
Pour the chilled cream into the cold bowl.
Beat on medium-high until medium-stiff peaks form.
The cream should hold its shape while remaining glossy and smooth—avoid over-whipping, which can make it clumpy.
Step 4: Fold Together
Add the strawberry purée to a large bowl.
Gently fold in one-third of the whipped cream to lighten the base, then gradually fold in the rest using a slow figure-eight motion until fully combined with no white streaks.
Step 5: Portion and Chill
Spoon or pipe the mousse into 4 dessert cups.
For a neat finish, use a zip-top bag with a corner cut off. Refrigerate for 30 minutes to allow the mousse to set.
Step 6: Garnish and Serve
Top each serving with a fresh strawberry slice.
Enjoy within 24 hours for the best texture and flavor.
Read more on the next page
