Quick Cheats Strawberry Mousse Recipes
EASY STRAWBERRY MOUSSE
An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
Provided by Rachel Koller
Categories Desserts
Time 1h12m
Number Of Ingredients 4
Steps:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
QUICK STRAWBERRY MOUSSE RECIPE
This gorgeous and dreamy Strawberry Mousse recipe, is so easy to make and only require 5 ingredients and a blender. It's creamy, fluffy and full of fresh strawberry flavour.
Provided by Wajeeha Nadeem
Categories Dessert
Number Of Ingredients 6
Steps:
- Dissolve the strawberry jello mix into the hot water.
- Add all the ingredients to a blender, and blend until smooth.
- Pour the strawberry mousse into serving cups.
- Cover and store in the fridge for overnight.
- Before serving, garnish with sliced strawberries.
Nutrition Facts : Calories 260 kcal, Carbohydrate 16 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 73 mg, Sodium 75 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
QUICK AND EASY CHOCOLATE MOUSSE
This recipe is especially convenient when unexpected guests arrive. It's so easy to whip up and looks pretty with a mint leaf garnish.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.
Nutrition Facts :
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- Remove bowl and whisk from freezer and add whipping cream. Whip until soft peaks are just beginning to form. Add the sweetner and continue whipping until soft peaks form.
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- Place strawberries and 3 tablespoons sugar in a food processor and process until smooth. Add cream cheese, vanilla extract, and liquor, and process for several seconds just until blended.
- Using an electric mixer fitted with the whisk attachment, whisk heavy cream and 2 tablespoons sugar until stiff peaks start to form. Add strawberry mixture and whisk on low speed just until blended, being careful not to overbeat. The mixture should be soft at this point, with a texture similar to shaving cream, so don’t be tempted to whisk it for a long time. It will firm up more once chilled.
- Evenly spoon or pipe mousse into 3-4 serving dishes. Top with fresh sliced strawberries, fresh mint, grated white chocolate, or chocolate covered strawberries if desired.
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Ratings 1Calories 416 per servingCategory Dessert
- Place strawberries in a blender (or use an immersion blender), add lemon juice, vanilla and sugar. Blend until smooth and set aside.
- In a large deep bowl, whip heavy cream until soft peaks form. (Reserve about 4 tablespoons to top up the berry mousse for serving).
- Now, gently, fold (using a spatula) the strawberry mixture into the whipped cream mixture until just combined (very lightly not to loose the texture of the whipped cream).
- Spoon the strawberry mousse into serving glasses and refrigerate for at least 2-4 hours or keep checking until you’ll see the desired firmer texture (Ideally overnight).
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- Using an electric mixer, whip heavy whipping cream and granulated sugar on high speed until soft peaks are formed. This will take at least few minutes.
- Prepare a few small juice glasses (or any glasses). Layer each glass with strawberry preserve at the bottom, then strawberry heavy cream mixture, whipped cream, and a strawberry to top it off.
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- Pulse remaining strawberries in food processor in two batches until most pieces are between ½ to ¼ inch thick (approximately 6-10 pulses). Transfer the berries to a bowl and toss with ¼ cup sugar and salt. Cover and let stand for 45 minutes, stirring occasionally. Do not wash food processor.
- Strain strawberries through fine-mess strainer set in small saucepan, rendering a minimum of ⅔ cup juice. Reserve juice, and do not wash bowl. Return strained strawberries to the food processor and process until smooth 15-20 seconds. Strain puree through fine-mesh strainer into now empty bowl, pressing on solids to remove seeds and pulp until you have 1⅔ cup of puree.
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- Toss the fresh strawberries with 1/4 cup of the sugar. Macerate 30 minutes. Meanwhile, use a food processor to grind the freeze dried strawberries into a powder. Transfer the powder to a small bowl and set aside. Puree and strain (see note) the fresh strawberries to make 2 cups of puree. Stir the strawberry powder into the puree.
- Place the liquor (or cool water) into a microwave safe bowl. Sprinkle the gelatin in an even layer over the liquor and set it aside to bloom. Whip the cream with another 1/4 cup of the sugar and fold it into the puree. Refrigerate while you prepare the other ingredients.
- Combine the egg whites with the final 1/4 cup of sugar in a heatproof mixing bowl. Set the bowl over the pan of almost simmering water (don't allow the bottom of the bowl to touch the water) and heat to 160°F, stirring constantly. Remove the whites from the heat and whip until they are at full peak and completely cooled.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Whisk to combine. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. Immediately fold the whites into the mousse.
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- Make sure your mixing bowl is very cold before you start the recipe. I usually will fill my bowl with ice and let it sit while I prepare the strawberry puree. Then, emptu the ice and dry the bowl before using to make the whipped cream.
- Trim green tops off of strawberries. Slice fruit. Place strawberry slices and sugar in a blender. Puree the fruit. Reserve 1/2 cup of the strawberry puree.
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