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.
- 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
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Place the frozen strawberries, sugar and citric acid in a vacuum bag and seal it tightly using a vacuum sealer.
- Cook the strawberry mousse mixture in the sous vide machine for 2 hours at 65ºC.
- When the strawberry mousse mixture is ready, cool it in an ice bath.
- In the meantime, soak the gelatin sheets in a bowl of cold water for 5-10 minutes or until soft.
- Strain the strawberry mousse mixture into a siphon without blending or placing too much pressure on the fruit.
- 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.
- 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.
- Allow the strawberry mousse to rest in the fridge for at least 20 minutes before serving.
Use the strawberry mousse to fill an éclair, garnish a coriander and lime cake or on top of your favourite fruity cocktail.