Strawberry Mousse

Strawberry season is here!  Every supermarket I go to, there a bunch of gorgeous red fresh strawberries on the shelves that I can’t just walk pass by without stopping and looking and, at the end of my shopping, I’ve got to take home at least 2 or 3 cartons.  Just because!  

There are lots of thing I’ve been thinking to make with these gorgeous strawberries and I just can’t decide which one to make first.  Since the day is very bright and sunny outside, I’m thinking of making something easy that I don’t need to turn the oven on at the moment.   Strawberry mousse would absolutely be the perfect choice.

For strawberry sauce:

2 cups fresh strawberries, chopped

1/2 cup sugar

1/4 cup fresh squeeze orange juice or water

1. Add everything in the sauce pan over medium heat and cook until the chopped strawberries are falling apart approx. 10 minutes

2. Strain the hot strawberry sauce through the fine sieve to discard as much seeds out as possible.  This make 1 cup of strawberry sauce.

For strawberry mousse

1 cup strawberry sauce

1 tbsp. /1 package unflavored Knox gelatin

3 tbsp. water

1 cup heavy whipping cream

A pinch of salt

1. Dissolve the gelatin with water and set aside to let it blooms.

2. Add the bloomed gelatin into the hot strawberry sauce and stir to mix well, and set aside.

3. With the handheld mixer, whip the heavy cream with a pinch of salt until it forms peak form, about 7 to 10 minutes.

4. Gently fold in 3/4 cup of strawberry sauce until it is no more white streaks.

5. Divide the mousse evenly among 6 or 8 serving glasses (depending on your preferred serving size)

5. Divide another 1/4 cup of strawberry sauce evenly on top of the mousse.

6. Chill the mousse at least 2 hours before serving

7. Garnish each glass with fresh strawberry and whip cream if you desire

For garnish:

Fresh strawberries

Whipped cream