Strawberry Mousse ~ Mousse de Morango

Recipe by Food & Wine Magazine, Photos by Priscillakittycat

Recipe by Food & Wine Magazine, Photos by Priscillakittycat


Strawberries abound this time of year.  When it’s hot outside you want something that will cool the palate.  This Strawberry Mousse is light yet rich and the lime zest gives the strawberry salad a touch of tang.  The neatest thing happened when I spooned the strawberries over the mousse.  I only noticed it after I snapped a few photos and viewed them.  A strawberry slice stands out in the form of red juicy lips.

Strawberry Mousse: In a food processor, puree the strawberries until smooth; you should have 1 cup. Scrape the puree into a bowl.  In a small bowl, sprinkle the gelatin over 1/4 cup of 
the cream and let stand for 
5 minutes.  In a small saucepan, stir 1/4 cup of the cream with the sugar over moderate heat until the sugar dissolves. Whisk in the gelatin mixture until dissolved; remove from the heat.

In a large bowl, combine the mascarpone and vanilla seeds. Using a handheld electric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. With the mixer on, slowly drizzle in the gelatin mixture and beat for 
1 minute. Fold in the strawberry puree.
  In a large bowl, beat the remaining 1 1/2 cups of heavy cream at medium speed 
until stiff peaks form. Fold the whipped cream into the mousse and spoon into bowls. Refrigerate until well chilled, at least 1 hour.

Strawberry Salad: In a medium bowl, toss the strawberries with the sugar and lime zest. Let macerate at room temperature for 
20 minutes.  Spoon the strawberry salad and juices over the mousse and serve.


Mousse de Morango:  Bata os morangos num processador até virar um purê.  Coloque numa tigela.  Em uma tigela pequena coloque o creme e despeje a gelatina em pó sobre o creme.  Deixe durante 5 minutos.  Numa panela pequena misture ¼ de um copo de creme com o açucar até o açucar dissolver.  Tire do fogo.

Numa tigela grande misture o queijo mascarpone e as sementes de baunilia. Use a batedeira para bater o mascarpone na velocidade média.  A mistura deve render 1 copo de queijo.  Mantenha a batedeira ligada e lentamente despeje a mistura da gelatina no queijo.  Bata por um minuto.  Desligue a batedeira e levemente acrescente o puree de morangos.  Numa tigela grande bata o restante do creme (1 copo e meio) em velocidade média até der o ponto de  chantilly.  Despeje o chantilly no mousse e misture levemente.  Divida em copinhos de sobremesa.  Leve para a geladeira  por algumas horas.

Salada de morangos:  Numa tigela de tamanho médio, misture os morangos com o açucar e limão e deixe descansar em temperatura ambiente por 20 minutos.  Jogue por cima do mousse e sirva.

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