- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 170 kcal
Quick summary
“Delicious Strawberry Mousse: A tasty and versatile dessert, perfect for parties and gatherings.”
What you need to know
- Strawberry mousse is a light and tasty dessert that pairs perfectly with condensed milk and heavy cream.
- Egg whites are fundamental to give firmness to the mousse, keeping it soft and creamy.
- Gelatin is crucial to give a gelatinous finish to the strawberry cream.
- The consistency of the mousse is perfect to be served in bowls or molds, providing an elegant presentation.
- The condensed milk gives a smooth and creamy flavor that perfectly matches the strawberry flavor.
Ingredients
Main
- 300g of fresh strawberries
- 1 can sweetened condensed milk
- 1 can of cream
- 3 egg whites
- 2 tablespoons of sugar
- 1 small envelope of unflavored gelatin
- 5 tablespoons of water
Instructions
Principal
- Start by washing the strawberries well and set some aside for decoration.
- In the blender, beat the strawberries with the condensed milk until you get a homogeneous cream.
- In a pan, mix the gelatin with the water and take it to low heat just until completely dissolved.
- Add the dissolved gelatin to the strawberry cream and mix well.
- In a bowl, beat the egg whites until stiff and add the sugar gradually, continuing to beat until firm peaks form.
- Gently fold the egg whites into the strawberry cream using a spatula, being careful not to deflate the mixture.
- Distribute the mousse in glasses or in a mold and place in the refrigerator for at least 4 hours to set.
- When serving, garnish with reserved strawberries and, if desired, a swirl of cream on top.
Chef's tips
- To improve the flavor, you can add a pinch of vanilla while beating the egg whites.
- If you prefer, you can add a pinch of lemon to give a touch of acidity and contrast with the strawberry flavor.
- For a healthier option, you can substitute condensed milk with whole milk or soy milk.
Variations
- For a juicier version, you can add a little heavy cream to the strawberry cream before folding in the egg whites.
- For a softer version, you can add a little coconut milk to the strawberry cream before incorporating the egg whites.
- For a creamier version, you can add a little coconut milk to the strawberry cream before folding in the egg whites.
Substitutions
- Instead of condensed milk, you can substitute with coconut milk for a healthier version.
- For a more gourmet version, you can replace the condensed milk with coconut milk and add a little lemon to give a touch of acidity.
- For a more traditional version, you can replace the condensed milk with coconut milk and add a pinch of vanilla.
How to store
The mousse can be kept in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 1 month.
Can it be frozen?
Yes, the mousse can be frozen. To freeze, cut the mousse into portions and place them in airtight packaging. To thaw, leave the portions at room temperature for 10-15 minutes before serving.
What to serve with
Serves well with hot coffee and, optionally, strawberry ice cream to complement the dish.
Frequently asked questions
How can I make the mousse creamier?
Add a little coconut milk to the strawberry cream before incorporating the egg whites.
How can I make the mousse firmer?
Add more egg whites or a small amount of condensed milk before incorporating the whites.
Can I substitute condensed milk with another milk?
Yes, you can use coconut milk or whole milk for a healthier version.
How can I add more flavor to the strawberry?
Add a pinch of vanilla during the beating of the egg whites.
