Strawberry mousse

I normally avoid out-of-season produce, but these gifted strawberries had such wonderful aroma and flavour they made me long for summer.
A soft, creamy mousse: follow the gelatine quantities for a beautifully balanced result.
Ingredients for 6 people
500 g strawberries
150 g sugar
Juice of half a lemon
250 g fresh whipping cream
4 gelatine leaves, 8 g

I wash, prepare and chop the strawberries, soak the gelatine in very cold water for about 10 minutes and squeeze half a lemon.

I add sugar and lemon juice to the strawberries.

I blend to a uniform purée with a hand blender.

I strain out the strawberry seeds.

I put 2 or 3 tablespoons of sauce and the soaked, squeezed gelatine in a small bowl and warm slightly. I used the microwave for half a second. Do not boil; alternatively, dissolve in a small saucepan.

I stir until completely dissolved.

I thoroughly stir the gelatine mixture into the remaining purée.

It should be uniform, without lumps.

I whip the cream with an electric whisk, leaving it glossy rather than very firm.
I first chilled the plastic container and beaters in the freezer: very cold equipment helps it whip.

I put the whipped cream in a fairly large bowl.

The strawberry mixture is runnier, so I add a few spoonfuls to the cream and mix to bring them to the same consistency.

I combine them, gently folding upwards from the bottom.

The mixture should be smooth and uniform.


I divide between bowls or smaller glasses and refrigerate at least 2 hours.

Decorate with small biscuits or wafers, perhaps reserving strawberries for decoration.