Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla bean paste
  • 1.5 tsp unflavored powdered gelatin
  • 2 tbsp cold water
  • 1.25 cups cold heavy whipping cream (min 35% fat)

Instructions:

  1. Place strawberries, sugar, and lemon juice in a blender and process until completely liquefied. Pass the puree through a fine-mesh sieve into a small saucepan to remove seeds.
  2. Simmer the strained puree over medium heat for 3–5 minutes to reduce moisture and intensify flavor. Remove from heat.
  3. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it bloom for 5 minutes until thickened. Whisk the bloomed gelatin into the warm strawberry puree until fully dissolved. Allow the mixture to cool to room temperature until viscous but not set.
  4. In a separate chilled bowl, whisk the heavy cream and vanilla bean paste until stiff, matte peaks form. Be careful not to over-whisk.
  5. Gently fold the whipped cream into the strawberry mixture in three stages, using a rubber spatula to maintain the aerated structure.
  6. Portion the mousse into serving dishes and chill in the refrigerator for at least 4 hours before serving.