As strawberry season comes to an end, one of the things I like to do is stock up on strawberries and make as many different things while I can and if I have any leftover, then I just pop them in the freezer and use them throughout the year for various other dishes.
Even though summer is technically over, it is still blazing outside and strawberry mousse is the perfect way to cool your off and satisfy your dessert cravings in a heartbeat!
Prep Time: 20-25 minutes
Yield: 4 oz cups
- whipping cream - 1 pint
- strawberry puree - 2 cup
- sugar - 1 cup
- pectin - 1 pouch
- water - ¼ cup
- cool whip - 8 oz tub
- Add 1 tablespoon of sugar into the whipping cream and whip it for 8-10 minutes (with hand blender) or 10-12 minutes using a manual blender until it reaches the soft peak form and put it aside
- Warm ¼ cup of water and dissolve the pouch of pectin in it and put it aside to cool until it reaches room temperature
- Add strawberry puree and the remaining sugar in another bowl and mix well
- Add the pectin to the strawberry puree and sugar mixture once it has reached room temperature
- Add the peaked whipping cream and cool whip into the bowl with pectin, strawberry puree and sugar
- Use the cut and fold method to mix and keep the air within the mixture
- Pour into serving bowls and refrigerate for 1-2 hours to set the mousse
- Serve once the mousse has set
If you like gelatin-free mango mousse, click here for recipe.