Elegant Strawberry Mousse

Elegant Strawberry Mousse

shared by Jennifer in Treats

Elegant Strawberry Mousse

shared by Jennifer


  • Total Time: 4 hours 15 minutes
  • Prep Time: 15 minutes
  • Difficulty: Intermediate
  • Serves: 8 people


  • 1 1/2 pounds fresh strawberries
  • 3 tablespoons granulated sugar
  • 3 tablespoons Grand Marnier (a French orange-flavored liqueur)
  • 1 envelope unflavored gelatin
  • 2 cups cold whipping cream
  • 3 tablespoons Confectioners' sugar
  • 1 1/2 teaspoons vanilla extract


  1. Slice the strawberries into 1/4"-thick pieces, placing them in a medium bowl as you work.
  2. Add the sugar and the Grand Marnier. Using a large rubber spatula, stir to thoroughly combine. Set aside,
  3. Allow the strawberries to macerate, for 15 minutes, stirring with the spatula 3-4 times during this time.
  4. Using a slotted spoon, transfer the strawberries to the work bowl of food processor fitted with steel blade, leaving all juices remaining in bottom of bowl. There will be about 1/4 cup. If you don't have 1/4 cup, add water to total 1/4 cup.
  5. Sprinkle the gelatin evenly over the top of the liquid in the bowl and set aside to "bloom" for 5-10 minutes. Do not stir.
  6. While gelatin is blooming, process the strawberries to a puree, starting with 15-20 rapid on and off pulses, then turning the motor on for
  7. 45-60 seconds. Transfer the berry puree to a medium bowl.
  8. Place the gelatin, which is now very thick, in the microwave. Melt it, without allowing it to simmer or boil, 10-15 seconds.
  9. Add the gelatin to the strawberry puree and stir thoroughly. Set aside for 15-20 minutes.
  10. Place the whipping cream, confectioner's sugar and vanilla extract into a chilled stainless steel bowl.
  11. Over high speed of hand-held electric mixer, beat until stiff peaks form, scraping down the sides of the bowl constantly, about 3-4 minutes. Turn mixer off and set it aside.
  12. Using a large rubber spatula, working quickly but gently, begin folding the strawberry puree into the whipped cream, in four increments, folding well, but not necessarily thoroughly after each addition. When all puree has been added, now is the time to fold until mixture is uniform in color.
  13. Gently spoon and evenly divide mousse between 8, 8-ounce parfait glasses, stemmed wine glasses or your favorite 1-cup dessert bowls or ramekins.
  14. Refrigerate 3-4 hours or overnight prior to serving chilled. At serving time garnish each portion with a dollop of freshly-whipped cream and a whole strawberry or a festive strawberry fan.

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