EASY FRESH STRAWBERRY MOUSSE
This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.
Provided by Rosemary Molloy
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
- In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
- Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
- ** for size purposes, the glasses I used hold 1 cup of water.
Nutrition Facts : Calories 330 kcal, Carbohydrate 33 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 23 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
FRESH STRAWBERRY MOUSSE
With a whipped topping, this strawberry treat from Mary Jo Vanderwest of Grant, Michigan makes a sweet, elegant dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.
Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 109mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY MOUSSE
A light, cool, refreshing summertime dessert. Put in serving cups (parfait glass) and top with a fanned strawberry. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by HUNKELE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry mixture. Serve immediately.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 21.7 g, Cholesterol 163 mg, Fat 44.5 g, Fiber 3.1 g, Protein 8.9 g, SaturatedFat 27.4 g, Sodium 129.9 mg, Sugar 14.2 g
EASY STRAWBERRY MOUSSE
Easy Strawberry Mousse is a refreshing summer dessert using only four ingredients. You will need a food processor or blender.
Provided by Susie@Everyday Cooks
Categories Dessert
Time 12h20m
Number Of Ingredients 5
Steps:
- Boil the kettle
- Tear or snip the jelly into cubes
- Put the jelly cubes in the processor. Add 250ml boiling water and let it stand for 2 minutes to start dissolving. Add the strawberries and blitz until smooth - about 2 minutesCAUTION: pulse first to avoid the liquid going everywhere!
- Put the mixture in the fridge (in the processor if it fits). Chill until just beginning to thicken - 1-1½ hoursThe strawberries may separate from the jelly at this point.
- Remove the mixture from the fridge and put back in the processor (if it isn't already). Add the cream and condensed milk. Blitz until smooth - about 30 sec
- Pour the mousse into a serving bowl. Chill until set
- Decorate with strawberry slices before serving.
EASY STRAWBERRY MOUSSE
An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
Provided by Rachel Koller
Categories Desserts
Time 1h12m
Number Of Ingredients 4
Steps:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
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5/5 (10)Total Time 20 minsCategory DessertCalories 317 per serving
- Remove bowl and whisk from freezer and add whipping cream. Whip until soft peaks are just beginning to form. Add the sweetner and continue whipping until soft peaks form.
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- In a large bowl, beat cream with an electric hand mixer or stand mixer with fitted paddle attachment until stiff peaks form, about five minutes.
- Spoon mousse into small bowls or glasses, filling about ½of the way full. Repeat with the rest of servings. Refrigerate for at least one hour.
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- Add the strawberries into a blender and blend. Pass the strawberries through a fine sieve into a medium mixing bowl (this will remove any seeds). Mix in the cool sugar syrup.
- Pour the cream into a chilled mixing bowl. Using a eletric whisk, whisk the cream until it's semi-firm (be careful not to over whisk it). Gently mix in the strawberry purée. Quickly add the mixture to the ramekins and place in the fridge. Chill for at least 2 hours.
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4.5/5 (2)Category Miscellaneous DessertsServings 4Total Time 30 mins
- Wash and dry the strawberries. Dice them into small pieces. Place the diced strawberries and sugar in a blender and mix until pureed. Set aside.
- In a mixing bowl, combine the heavy cream and powdered sugar and use an electric mixture to whip it into soft peaks.
- Once you have soft peaks, gently fold the strawberry puree into the cream, until everything is well combined. If you will be dividing the strawberry mousse into smaller containers, pour it into the containers and refrigerate for 30 minutes to one hour. If you will not be using the mousse right away, it can be covered and refrigerated overnight, until you’re ready to use.
HOW TO MAKE EASY STRAWBERRY MOUSSE - SUMMER …
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Reviews 4Category DessertCuisine FrenchTotal Time 10 mins
- in a large bowl the heavy cream, powder sugar, and xanthan gum (optional). Beat on high until creates soft peaks.
SIMPLE STRAWBERRY MOUSSE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 2 hrs 25 minsServings 6Calories 150 per serving
- Combine chopped strawberries and 1 tablespoon sugar in the bowl of a mini chopper or food processor, and toss gently. Let stand for 10 minutes. Process until smooth.
- Place 6 tablespoons sugar, the remaining 3 tablespoons water, and dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes). Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy. Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in vanilla.
- Place cream in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of egg white mixture into whipped cream. Fold in the remaining egg white mixture. Fold in strawberry mixture. Spoon about 1/2 cup mousse into each of 6 dessert glasses; chill 2 hours or until set.
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- In a cup, add the gelatin and tablespoon of water and heat in the microwave for 10 - 15 seconds until dissolved. Give it a stir and set aside.
- Puree the washed strawberries and place in a mixing bowl and add the dissolved gelatin. Give it a good stir. Taste the strawberry mixture and add as much powdered sugar as you wish. I only added 1 1/2 tablespoons as my strawberries were already sweet.
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- Transfer the mousse in to serving bowls and cover with plastic wrap. Refrigerate for about 4 hours. Serve as it is or see below for some serving ideas.
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- Place strawberries and 6 tablespoons powdered sugar into your food processor. Process until smooth (you want a pureed texture). Add lemon juice and cream cheese and process until smooth.
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- Place strawberries and 3 tablespoons sugar in a food processor and process until smooth. Add cream cheese, vanilla extract, and liquor, and process for several seconds just until blended.
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- Puree the strawberries in a blender or food processor. Then strain the seeds. To do so use cheesecloth or a strainer to strain out the seeds (as many seeds as possible) into a bowl or large measuring cup. You do not need to clean out the blender before moving on with the instructions.
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