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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Strawberry Mousse Cooking View

Don’t get me wrong – I looooooove chocolate mousse.  I’m not even going to go into that right now, that’s another story for another time.  But, for the sake of variety, this strawberry mousse is another wonderful dessert option.  It is fresh, light, fruity and not only is it delicious, it’s the perfect color for Valentine’s day!  Don’t be scared of the ricotta in the mix.  It is a healthier option for keeping the mousse creamy instead using heavy cream or something similar.  I think it helped mellow out the sweetness a bit, but I couldn’t pick out the flavor on its own (I was definitely skeptical about this before trying it.)  And because I don’t think you can ever have too much strawberry, I have edited the recipe below to include chunks of fresh berries folded into the mousse before chilling and serving.  I didn’t do that this time around, but I definitely will next time because I think it will really take the berry flavor to the next level.

Strawberry Mousse
Yield: 3-4 servings

Ingredients

2 cups whole strawberries, rinsed and hulled
1 tsp. freshly squeezed lemon juice
2½ tbsp. water
1¼ tsp. unflavored gelatin
1 cup low-fat ricotta cheese
1/3 cup egg whites
Pinch of salt
¼ cup sugar
1-1½ cups fresh strawberries, rinsed, hulled and chopped
Additional fresh whole strawberries, for garnish

Cooking View

Directions

  • Add the 2 cups whole strawberries to a blender or food processor.  Puree until well blended and smooth.  Transfer the puree to a saucepan and cook over medium-high heat until the puree has reduced, about 5-8 minutes.  Strain the heated puree through a fine mesh sieve to remove the seeds.  Measure out ¾ cup of the strained puree.  Stir in the lemon juice, cover, and chill in the refrigerator to at least room temperature.

  • Place the water in a small bowl.  Sprinkle the gelatin over the top and set aside to let the gelatin soften, at least 5 minutes.

  • Return the strawberry puree to the blender or food processor along with the ricotta.  Heat the water-gelatin mixture in the microwave for 15 seconds, and stir to dissolve the gelatin.  Add the mixture to the strawberry puree.  Blend the mixture for 1 minute, until completely smooth and well combined, scraping down the sides as necessary.  Transfer the mixture to a large mixing bowl.

  • In a heatproof bowl (I use my mixer bowl to dirty one less dish) set over a pot of simmering water, whisk together the egg whites, salt, and sugar.  Heat the mixture, whisking frequently, until it reaches 160˚ F on an instant-read thermometer and the sugar has dissolved.

  • Transfer the egg white mixture to the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff, glossy peaks form and the bowl is no longer warm.  Add one third of the beaten egg whites to the strawberry mixture.  Fold in gently to lighten.  Add the rest of the beaten egg whites and fold in gently until well incorporated and no streaks remain.  Fold in the chopped fresh strawberries.  Divide the mixture evenly between serving dishes.  Cover with plastic wrap and chill in the refrigerator until firm, at least 1 hour.  Garnish with fresh strawberries before serving.

Source

  • http://mybflikeitsoimbg.blogspot.com Peggy

    this looks great! I love strawberry mousse!

  • nutmegnanny

    This looks awesome! I so need to try it. I never thought of having strawberry mousse…yum!

  • http://www.ramblingtart.com/ Krista

    Beeyootiful! :-) I love the idea of adding ricotta. I do that with my curry and it’s fabulous. :-)

  • http://www.sheshekerr.com Sheila

    BEAUTIFUL Presentation! This looks yummy.

  • http://pieceofcakeblog.blogspot.com Shauna from Piece of Cake

    Hi Annie!

    What a lovely surprise to see this recipe on your blog and to see that you’ve checked out my blog–I’m a fan of yours! Great point about adding the chunks of berries, I ended up doing the same, it definitely adds a little something. Love the photos.

  • http://spontaneousclapping.blogspot.com Dandy

    I will definitely try this, I love ricotta so I wouldn’t worry about it. I do have a mousse recipe with silken tofu, that was one I had to look at twice but apparently its not too uncommon.

  • http://lesliewebber.wordpress.com lwebber76

    This is one of my favorite pictures ever on your blog! I want to print it and hang it in my kitchen. I won’t swipe it! I promise. :)

  • http://davidandblairmcleod.blogspot.com Blair

    Hi! I was blog hopping and just came across your blog. Its so cute andnow i’m realllly hungry!!! Yum!!

  • http://www.d-lightfuldesigns.blogspot.com D

    Perfect for Valentines Day (and so pretty).

  • http://doubledippedlife.blogspot.com Double Dipped Life

    This recipe looks fabulous! What a wonderful twist on chocolate mousse. Thanks!

  • delightfullysweet

    I NEED to make this. I love strawberry mousse even more then chocolate!

  • http://www.gigglinggrapes.com Julia

    I’ve been looking for a good strawberry mousse recipe for a long time !

  • http://www.trulyinkspirational.blogspot.com Angela Timms

    Looks delish!