STRAWBERRY MOUSSE
End your meal on a high with a deliciously fruity and light strawberry mousse. Each serving provides 170 kcal, 2g protein, 18g carbohydrate (of which 18g sugars), 9g fat (of which 5.5g saturates), 3g fibre and 0.1g salt.
Provided by Annie Rigg
Categories Desserts
Yield Serves 6
Number Of Ingredients 7
Steps:
- Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.
- Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses).
- Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don't let it boil.
- Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy.
- Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set.
- To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry.
Nutrition Facts : Calories 170kcal, Carbohydrate 18g, Fat 9g, Fiber 3g, Protein 2g, SaturatedFat 5.5g, Sugar 18g
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.
LIGHT STRAWBERRY MOUSSE
A light and fluffy low-fat mousse. A fresh-tasting healthy dessert on a warm day. From "Great Good Food". Cook time includes time for chilling.
Provided by OzMan
Categories Dessert
Time 9h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
- Set aside.
- In blender or food processor, puree cottage cheese and yogurt until smooth.
- Set aside.
- Put water in small saucepan.
- Stir in gelatin; let stand for 1 minute.
- Dissolve over low heat, stirring constantly.
- Add 1/3 cup sugar.
- Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
- Place in a large bowl; whisk until just warm to the touch.
- Do not allow it to jell.
- Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
- Place in the freezer for 30-40 minutes, or until quite thick but not set.
- Whisk occasionally so that lumps don't form.
- Beat egg white until soft peaks form.
- Add 1 T.
- sugar and beat until stiff peaks form.
- Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
- Transfer to a serving bowl or to 4 individual serving bowls.
- Chill for at least 8 hours before 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
FRESH STRAWBERRY MOUSSE
With a whipped topping, this strawberry treat from Mary Jo Vanderwest of Grant, Michigan makes a sweet, elegant dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.
Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 109mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY MOUSSE
Lightly sweet and refreshing, this easy-to-make mousse is a family favorite!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.
Nutrition Facts :
EASY STRAWBERRY MOUSSE
Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
- Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.
Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
STRAWBERRY MOUSSE
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 2h20m
Number Of Ingredients 4
Steps:
- Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
STRAWBERRY MOUSSE
Strawberry season is right around the corner. Try this delicate, heavenly dessert from Everybody Eats Well in Belgium. Raspberries can also be substituted for strawberries.
Provided by Bev I Am
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
- Let macerate for 15 minutes.
- Puree the remaining strawberries together with the confectioners' sugar in a blender.
- Whip the cream to stiff peaks.
- Reserve a quarter of the whipped cream for garnish and refrigerate.
- Carefully fold the remaining cream into the pureed strawberries.
- Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
- Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
- Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
- Variation: Substitute an equal amount of raspberries for the strawberries.
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