Strawberry Mousse 

A close contestant of the chocolate mousse, strawberry mousse is the lighter and fruitier version of the beloved French dessert. Sweet, silky, and so satisfying, strawberry mousse is also endlessly versatile – you can use it to garnish cakes and cocktails, to fill an éclair or serve it as a dessert in itself with some fresh red berries. 

Equipment

• • Smartwhip cream charger 
  • Siphon
  • Sous vide machine
  • Vacuum bags 
  • Vacuum sealer 
  • Sieve 
  • Standing or handheld blender 
  • Whisk

Ingredients

• • 500 g frozen strawberries
  • 200 g castor sugar
  • 0,5 g citric acid
  • 200 g strawberry juice
  • 100 g mineral water
  • 3 gelatin sheets
  • 1 g xanthan gum

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

1. 1. Place the frozen strawberries, sugar and citric acid in a vacuum bag and seal it tightly using a vacuum sealer. 
   2. Cook the strawberry mousse mixture in the sous vide machine for 2 hours at 65ºC. 
   3. When the strawberry mousse mixture is ready, cool it in an ice bath.
   4. In the meantime, soak the gelatin sheets in a bowl of cold water for 5-10 minutes or until soft.
   5. Strain the strawberry mousse mixture into a siphon without blending or placing too much pressure on the fruit. 
   6. Using a standing or handheld blender, combine the strawberry juice with the hydrated gelatin sheets and xanthan gum. Then add in the mineral water and gently whisk the ingredients together. 
   7. Fill the remaining strawberry mousse mixture into your siphon, connect your Smartwhip and charge it to 11 bar. Disconnect your Smartwhip and shake the siphon for 5-10 seconds to evenly distribute the gas. 
   8. Allow the strawberry mousse to rest in the fridge for at least 20 minutes before serving. 

Serving

Use the strawberry mousse to fill an éclair, garnish a coriander and lime cake or on top of your favourite fruity cocktail.