Strawberry Mousse

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A quick and easy Strawberry Mousse made with condensed milk, cream and gelatin, a refreshing no-bake dessert recipe that is incredibly indulgent and light, and perfect for a hot summer's day. It's a delightful sweet treat that requires minimal prep, but the result is a fantastic pudding that goes down well with the whole family.

Prep Time15

Chilling Time4

Total Time4 15

Course: Dessert

Cuisine: International

Servings: people

Calories: 242kcal

Author: Daniela Apostol

Ingredients

3 cups fresh and ripe strawberries
1 cup double cream ( whipping cream, heavy cream)
3 tablespoon condensed milk
1 teaspoon powder gelatin

Instructions

Add the cream to a mixing bowl and use a hand mixer to beat it until you get stiff peaks.
Add the condensed milk and continue to beat until you get a smooth shiny mixture.
Add the powder gelatin to a ramekin and pour 4 tablespoons of hot water over it.
Mix it well to dissolve the gelatin completely.
Remove any green bits from the strawberries and cut them in half.
Add them a blender and blitz to a puree texture.
Pass the puree through a sieve to remove any seeds, then mix the gelatin liquid with the puree.
Reserve half of the puree for decorating, and mix the remaining puree with the cream.
Beat well to get a smooth texture.
Divide the mixture between serving glasses or ramekins and top with the reserved strawberry puree.
Refrigerate for at least 4 hours before serving.

Video

Notes

If you use a gelatin sheets, you will have to follow the packet instructions to see how to use them, this recipe is written specifically for powder gelatin.
The mousse will need to be refrigerated before serving to allow the mousse to set well, otherwise it will be sloppy and cream-like rather than light and airy. I would recommend at least 4 hours in the fridge, ideally overnight.
It is crucial to pass the strawberry puree through a sieve before adding it to the cream, otherwise the mousse will be grainy and nowhere near as smooth as it should be.

Nutrition