Strawberry Mousse

There was this bakery that we always went to when I was young. I would always get a slice of strawberry mousse cake. It was essentially a big slice of strawberry mousse, with a layer of strawberry gelatin on top - not much cake involved, except its shape. I absolutely loved it, but I haven't had it since that bakery closed down years and years ago.

Now that I've been trying to cook and bake so many new things, I was thinking that I should try making that strawberry mousse cake so I could have some again. I looked around online and found lots of recipes, but they all seemed to have layers of sponge cake in them. I spent some time trying to find one without any sponge cake (to get the proportions of ingredients correct) but then realized, why bother with a cake? I could just make the mousse in cups. I don't want the cake part, and I don't care if it comes in cake form - I just want strawberry mousse goodness. I found a recipe on Make Fabulous Cakes and decided to give it a go.

So here it is, in all its sweet, fruity, delicious glory.

Ingredients:

• 2 cups of strawberries, washed, hulled and halved
• 1 packet of plain gelatin
• 1/3 cup of cold water
• 3/4 cup of white sugar
• 1 tablespoon of lemon juice
• 2 cups of 35% cream

Puree the strawberries in a food processor. If you'd like a smoother mousse, you can strain it to remove the seeds. Mix in the sugar and lemon juice.

Add the gelatin to the cold water and let it bloom for a few minutes. Put the container in a bowl of hot water and stir it so that the gelatin melts, then remove the container of gelatin from the hot water. Pour the gelatin into the strawberry puree mixture, stir, and let the mixture cool until it thickens a little bit.

Whip the 35% cream until it forms peaks, but not so that it is overly stiff. Fold the cream into the strawberry puree mixture until it is completely mixed together. Pour it into small bowls and chill in the fridge. If you are going to garnish the mousse, let it chill completely before putting anything on top of it because otherwise the garnish will sink. (Trust me.)

It's as tasty as it is pretty!

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This was featured on Our Delightful Home!

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