Strawberry Mousse Recipe

Strawberry is the fruit of spring in Japan, the same as in many places throughout the world. And Japanese people take it seriously with strawberries. Seasonal foods, fruits, vegetables, seafood, etc., are very important for their everyday life there. Because there is an abundance of a particular food in a short period of time during the year, they celebrate with it well. When strawberries are in season, we eat them fresh as well as make them into special dishes. Strawberry Mousse is a super easy dessert to make at home, and it is great spring sweet after meals.

There are over 100 kinds of strawberries in Japan, and many of them are branded with names from particular regions or farmers, and they are sold at stores with those names so that consumers know exactly what they are buying.  Prefectures that produce strawberries as their specialty crops cherish their strawberries not just because they are an important source of income but for their pride in having better tasting strawberries than anybody else. But all of this lasts only during the season, and then everything is gone until next year (though frozen fruit is starting to change this).

At many cake shops in Japan, they start selling seasonal special cakes with strawberry (and of course they have which brand of strawberries they use in the name of those cakes) from March or April, and they often use strawberry mousse as a component of these seasonal cakes. Our Strawberry Mousse is very simple and there is no sponge cake or biscuit. Therefore, as mentioned, it is very easy. The only thing is to cool strawberry puree well before mixing with whipped cream or it will melt the cream. It is rich but also fluffy and light, and it is great after meal kind of dessert.  Strawberry Mousse can be made a day ahead too if you are serving for a party. If you can’t get good fresh strawberries, you can also use frozen ones. Try this easy but yummy dessert to bring spring to your table.

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5 from 1 vote

Strawberry Mousse Recipe

Course: Dessert

Cuisine: Japanese

Keyword: strawberry

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Ingredients

• 8.5 oz strawberries, stems removed and 3 strawberries, halved 250 g
• 3.5 oz sugar 100 g
• 1 tsp lemon juice
• 1 tsp gelatin 4 g
• 2 tsp water
• 1 cup heavy cream 240 ml

Instructions

• Cut strawberries in quarters (not the strawberry halves). Put quartered strawberries and sugar in a heavy pot and cook for a couple of minutes at medium heat, then cook at low heat for a few minutes covered until all the fruit juice is released. Uncover, add lemon juice, and cook for 5 minutes at medium low. Then let cool for a few minutes (not completely).
• Combine gelatin and water and let gelatin bloom for 5 minutes. Stir the gelatin into the cooked strawberries while still hot, and let completely melt.
• Puree the strawberry and gelatin mixture in a food processor. Pour out into a bowl, and cool the puree using an ice bath, stirring constantly until cold and thick.
• Whip heavy cream to soft peaks. Set aside a couple of tablespoons of whipped cream for decoration, adding sweetener if you like. Add the cream to strawberry mixture and mix well. Pour into 4-6 serving cups equally. Chill for at least 4 hours.
• Garnish with whipped cream and strawberry halves.

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