Strawberry Mousse With Lemon Whipped Cream Recipes

EASY STRAWBERRY MOUSSE

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.

STRAWBERRIES AND CREAM MOUSSE

Steps:

• Pour the water into a small or medium bowl and sprinkle the gelatin on top of it. Mix until all the gelatin is saturated in the water. Set aside for about 5 minutes for the gelatin to bloom.
• Meanwhile, hull and chop 1 pound of strawberries. Sprinkle 3 Tablespoons of sugar over the strawberries and allow to stand for about 5 minutes as well.
• Pulse a few times in a food processor or mash the berries together finely.
• Whip the cold cream with the powdered sugar and vanilla until stiff peaks form.
• Melt the gelatin in the microwave for about 30 seconds or in a small saucepan on the stovetop on low heat just until the gelatin dissolves. Do NOT boil.
• Pour the gelatin into the pureed berries and fold carefully into the whipped cream.
• If you're serving the mousse within 12-18 hours, chop the remaining pound of strawberries and sprinkle with 1 1/2 -3 Tablespoons of sugar. Mix.
• Place some of the strawberries (about half) into the bottom of each individual serving container. Top with the mousse mixture. Transfer the mousse mixture into a large ziplock bag, cut off one of the corners and pour the mousse mixture into individual serving containers. (You can also use a spoon or pour it from the bowl, but it will be a bit messier.)
• Chill for about 4 hours in the refrigerator until the mousse is set.
• Garnish with the remaining chopped berries and more whipped cream.

STRAWBERRY MOUSSE WITH LEMON WHIPPED CREAM

Steps:

• Clean 2 pounds of strawberries and remove the hulls. You should have about 1 ¾ pounds.
• Process ½ of the strawberries in a food processor until most pieces are ¼ to ½ inch thick. This takes about 10 short pulses. Remoe the strawberries to a medium mixing bowl. Repeat with the remaining strawberries. Be careful not to over-process.
• Toss the processed strawberries with ¼ cup of sugar and a pinch of salt. Cover and allow the strawberries to rest for 45 minutes to 1 hour, stirring occasionally. Don't wash the food processor yet - you'll need it again in a minute.
• Strain the strawberries through a fine-mesh sieve into a large bowl. You should have about ¾ cup of juice. Remove 3 tablespoons of the juice into a small bowl. Sprinkle unflavored gelatin on top and let it rest for 5 minutes. Place the remaining juice in a small saucepan. Heat on medium-high heat and cook until the juice is reduced to about 3 tablespoons. This takes about 10 minutes.
• Remove the saucepan from the heat and add the softened gelatin. Stir until the gelatin is dissolved. Pour the gelatin mixture to a large bowl and add the cream cheese. Whisk until the cream cheese is fully incorporated.
• While the juice is cooking down, take the strained strawberries back to the food processor and pulse until smooth. Strain through the fine mesh sieve using a spoon to press the solids and extract all the juice. Once all the pulp and juice is extracted, discard the seeds and solids. Add the strawberry puree into the bowl with the gelatin and cream cheese mixture. Whisk until smooth.
• In a clean bowl, beat ¼ cup of heavy whipping cream until soft peaks form. Gradually add ¼ cup of sugar and whip until stiff peaks form. Gently whisk the whipped cream into the strawberry mixture until fully incorporated. Divide the strawberry mousse into serving dishes or stemware. Cover with a small piece of plastic wrap and chill for at least 4 hours, or overnight. Garnish with diced strawberries and lemon whipped cream.
• Pour the whipped cream to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream on medium-low until foamy. Add the sugar, lemon zest and lemon juice. Whip on medium-high until soft peaks form. Serve with the strawberry mousse.