If you love a smooth creamy dessert that is bursting with a rich berry flavor, then this Strawberry Mousse recipe is for you. It’s eggless, low in sugar and heavenly in flavor. The elegant no-bake dessert for two is easy to prepare. It makes a delicious light finish to that special meal.
Whenever I see the first strawberry crop of the year at the grocery store, I think of my mamma and papà. They thought that those strawberries were the best. Each juicy bite, they said, was loaded with taste. Unlike some of the late season berries that were beautiful, huge and flavorless.
Their favorite way to enjoy a strawberry dessert was to macerate (soak) the berries in sweet wine. They would even do this with peaches too. The fruit was plump with wine and together they were scrumptious! My folks really would have enjoyed the fruit mousse especially with strawberry liqueur added to it.
Mousse a versatile dessert
What can be more adaptable than a dish you can add your favorite flavoring to, then refrigerate then enjoy?
This is a dessert you can make ahead and serve when you’re ready. In fact, we made the recipe and kept our strawberry mousse for several days in the fridge.
This is even easier to make than our No-Churn Strawberry Ice Cream at All Our Way.
The formula for making this fluffy treat is very simple. There are just four basic items to it.
The four basic components to a mousse
- The flavoring: such as rich chocolate, caramel, vanilla, or fruit such as strawberries. The list is endless.
- A binder: here you use egg whites and/or gelatin.
- Lightening agent(aerator): beaten egg whites or whipped cream.
- Flavoring or Seasoning: salt, extracts, liqueurs, spices.
We decided to make this an easy no-bake dessert recipe you can make year round by using frozen strawberries. So much easier and there’s no cleaning or slicing to it.
What you’ll need:
- 1 pound frozen strawberries– flavoring
- 1/4 cup sugar (50 grams)–seasoning
- Pinch salt– seasoning
- 3/4 teaspoon unflavored gelatin (1.75 grams)–binder
- 2 ounces cream cheese (56 2/3 grams)–seasoning
- 1/3 cup heavy whipping cream (40 grams) lightening agent
- 2 Tablespoons strawberry OR raspberry liqueur–flavoring
Together the ingredients will make the most amazing dessert with a deep and intense strawberry flavor. The secret? Reducing the liquid from the thawed strawberries intensifies the flavor.
- 1. 3 tablespoons strawberry juice in bowl.
- 2. Sprinkle gelatin over juice.
- 3. Cook down strawberry juice in saucepan.
- 4. Add the softened gelatin/strawberry mixture to saucepan.
- 5. Add Cream Cheese to strawberry mixture .
- 6. Make sure there are no lumps in strawberry puree.
- 7. Mix the gelatin strawberry mixture to the puree.
- 8. Fold in the whipped cream to the strawberry mixture.
Putting it together
There is a little bit of preparation, but once you finish it, it goes together as easy as 1-2-3. Here is the process:
- Thaw the strawberries over a fine mesh strainer and collect the juice in a bowl.
- Measure 3 Tablespoons of the cold juice in a small bowl and sprinkle the unflavored gelatin over it. If using liqueur, add it now.
- Place remaining juice in small saucepan with 2 Tablespoons sugar and cook over medium-high heat until the juice reduces by 1/2.
- Add softened gelatin mixture and stir until dissolved.
- Now add the cream cheese and whisk until smooth.
- Press the thawed strawberries in strainer so you can get a fine puree ( normally I’d use a food processor for this but I didn’t have one when I made this).
- Add the strawberry puree to the juice/gelatin mixture and whisk until incorporated. (I used a hand mixer with the whisk attachment).
- Using a mixer fitted with a whisk, whip the heavy cream until soft peaks form. Gradually add the remaining 2 tablespoons sugar and whip until stiff peaks form.
- Fold whipped cream into strawberry mixture until no white streaks remain.
- Portion into two dessert dishes and chill for at least 4 hours.
- Make sure cream cheese is soft.
- Use a food processor for pureeing the berries makes it easy.
- If the mousse is chilled longer than 6 hours, let the mousse sit at room temperature before serving.
- Serve garnished with additional whipped cream and strawberries.
You may need…
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This is a fine mesh sieve we use all the time. It’s handy and not too much escapes out of it. We even use it instead of a colander.
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Strawberry Mousse Recipe For Two
The freshness of spring comes to mind with this intensely flavored strawberry dessert. The intensity comes from reducing the juice so that the flavor is anything but subtle. If you’re looking for a delicious no-bake recipe for two, this one is it plus you can enjoy it year round by using frozen berries.
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Strawberry Mousse Recipe For Two
- 1 pound frozen strawberries 3 1/4 cups
- 1/4 cup sugar separated 50 grams
- 3/4 teaspoon unflavored gelatin 1.75 grams
- 2 ounces cream cheese cut into 4 pieces softened 56.2/3 grams
- 1/4 cup heavy whipping cream 59 1/2 grams
- 2 Tablespoons Strawberry liqueur
- Thaw the frozen strawberries in a fine wire sieve/colander over a bowl to collect the juice. When they’re thawed press on them gently with a rubber spatula to collect a but more.
- Measure 3 Tablespoons of the juice in a small bowl and sprinkle the gelatin over juice. You can also add the liqueur now if you wish. Let sit until the gelatin softens, about 5 minutes.
- Place remaining juice in a small saucepan with 2 Tablespoons of sugar and cook over medium-high heat until the juice is reduced by half.
- Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth. transfer the mixture to a large bowl.
- Transfer the strawberries from the sieve to a food processor. Puree. Add the strawberry puree to the juice-gelatin mixture and whisk until combined.
- Using your mixer fitted with a whisk, whip the heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
- Gradually add remaining 2 Tablespoons of sugar and whip until stiff peaks form, about 1 to 2 minutes.
- Fold whipped cream into strawberry mixture until no white streaks remain. Portion into two dessert dishes.
- Chill for at least 4 hours and up to 48 hours. If chilled longer than 6 hours let the mousse sit at room temperature for 15 minutes.
- Garnish with additional whipped cream and strawberries
Use a food processor for pureeing the berries makes it easy.
If the mousse is chilled longer than 6 hours, let the mousse sit at room temperature before serving.
Serve garnished with additional whipped cream and strawberries.
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