Strawberry Mousse Dessert
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
This dessert features a soft cake layer topped with a strawberry mousse. A layer of fresh strawberries enhances the flavors. The cake is light and fluffy while the mousse is creamy, rich, and fruity. A strawberry coulis adds a refreshing touch and ideal for sharing after a meal. Serve cold. Gather friends and family.
Prep:
30 min
Cook:
15 min
Total:
55 min
Servings:
8 to 10 servings
#dessert
#strawberry
#mousse
#french
#cake
Strawberry mousse dessert. A soft cake below. Fluffy cake base. Rich strawberry mousse on top. Then, strawberry coulis. Provides a touch of sweetness too. Cold dessert. Perfect for gatherings. Layers work well together. A display on a plate. Fresh strawberries stand out. Sweet and fruity.
Ingredients
For the base
- 75g all-purpose flour
- 1/2 tsp baking powder
- 75g unsalted butter, softened
- 50g sugar
- 1 large egg
For the mousse
- 30g gelatin powder
- 100ml cold water
- 300ml milk
- 5 egg yolks
- 200g sugar
- 500g strawberries, fresh or thawed
- 60ml lemon juice
- 450ml heavy cream
For the coulis
- 500g strawberries, fresh or thawed
- 60g sugar
- Fresh strawberries for garnish
About the ingredients
Use fresh or frozen strawberries in the mousse and coulis. Butter must be softened but not melted. Ensure egg yolks are used fresh for best results in the mousse. Adjust sweetness in coulis with more or less sugar to taste. Serve cold for the best texture. Good to prep ahead of time. Mousse sets overnight. Just slice and serve.
Method
For the base
- Preheat oven to 180°C. Grease a 20cm springform pan. Line the bottom with parchment paper.
- Mix flour and baking powder in a bowl. Set aside.
- Beat the butter and sugar until creamy. Add the egg, mix until combined. Slowly add dry ingredients and mix until smooth.
- Pour into the prepared pan. Bake for 15 minutes or until a toothpick comes out clean. Let cool completely.
For the mousse
- Sprinkle gelatin over cold water and let it bloom for 5 minutes. Set aside.
- Heat milk in a saucepan until simmering. In a bowl, whisk egg yolks and sugar. Gradually add hot milk to yolks while whisking.
- Return mixture to saucepan, cook over low heat, stirring until it thickens.
- Add bloomed gelatin, stir until dissolved. In a blender, puree strawberries with lemon juice until smooth. Combine with milk mixture. Let it cool.
- Whip heavy cream until soft peaks form. Fold cream gradually into the strawberry and egg mixture until well blended.
- Pour the mousse over cooled cake in the pan. Cover with a plate to prevent drying. Chill overnight.
For the coulis
- Blend strawberries with sugar until smooth. Strain through a sieve. Chill in the fridge.
- To serve, unmold the mousse. Remove parchment paper. Slice and place on plates. Drizzle with strawberry coulis. Garnish with fresh strawberries.
Cooking tips
Make the cake first. Then prepare the mousse once the cake has cooled. Let the mousse set overnight for best texture. Blend the coulis just before serving for freshness. Unmolding the mousse is easier if it’s chilled completely. Keep leftovers in the fridge. Serve cold for the best taste.
Chef's notes
- 💡 Use all fresh strawberries if possible. Frozen can work too. But fresh gives bright flavor. Essential for mousse and coulis. Adjust sweetness to taste. Too sweet? Add more lemon juice. Balance is key. Serve cold. This enhances the flavors. Chill all layers. Especially mousse. It needs time to set. Cake base first, then mousse. Prepare coulis last, for freshness.
- 💡 For best results, cool layers completely. Cake must be cool before mousse. This ensures great texture. No melting mousse. Wait overnight for mousse to set. Important step. Avoid rushing this. Blend coulis right before serving. Freshness matters in taste. If gelatin seems clumpy, make sure it's bloomed correctly. Essential for mousse to firm up.
- 💡 Mix ingredients away from heat when needed. For egg yolks, add milk gradually. Prevents scrambling. Critical step. Consistency should be smooth. When folding in cream, be gentle. Don't deflate the mixture. Keep the airy texture. Use a springform pan for easy unmolding. Makes life easier. Parchment paper is your friend. Prevents sticking.
- 💡 If mousse doesn't set properly, check gelatin measurement. Too little means runny mousse. Too much? Unpleasant texture. Mousse should be creamy but firm. Use a sieve for coulis. This removes seeds and chunkiness. Creates fine texture. Mousse and coulis layers add depth. Refreshing contrast in flavors. Perfect for any meal.
- 💡 Use decorative fresh strawberries for garnishing. Visual appeal goes a long way. Makes dessert more inviting. You can add mint leaves too. For freshness and color. Serving cold is not just for taste. It keeps dessert stable. Perfectly layered and presented.
Common questions
Can I use frozen strawberries for the mousse?
Yes, frozen works. Just thaw thoroughly first. Blend until smooth. Fresh are better but frozen is fine. Make sure to adjust sugar to balance taste.
What if my mousse isn’t setting?
Check gelatin amount used. Too little won’t firm up. Also, ensure mixture has been chilled enough. Allow time to set. Avoid rushing the process. Always let it rest a full night.
How do I store leftovers?
Keep mousse in refrigerator. Use airtight container. It stays fresh for two to three days. Best served cold. Always slice before serving. Don't let it sit at room temperature long.
What can I substitute for heavy cream?
Consider using mascarpone or whipped coconut cream. Different texture but works. Be aware flavors change slightly. Whipped topping is another option. But won't be as rich.
