Strawberry Mousse

Name: Strawberry Mousse
Prep time: 48 min
Cook time: 3 h 4 min
Total time: 3 h 52 min
Cuisine: French
Ingredients: 600 g Strawberry, hulled and sliced; 500 ml Cream, chilled; 10 g Gelatin, powdered; 120 g Sugar; 60 ml Water, cold

Strawberry Mousse · ready in 3 h 52 min · 8 servings · 299 kcal per serving · easy · 5 ingredients

Light chilled strawberry mousse with ripe berries, softly whipped cream, and a clean French patisserie feel; the gelatin sets it just enough to spoon like a cloud.

Prep: 48 min
Cook: 3 h 4 min
Total: 3 h 52 min
Serves: 8
kcal: 299
Difficulty: easy

French Desserts Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

600 gStrawberry, hulled and sliced
500 mlCream, chilled
10 gGelatin, powdered
120 gSugar
60 mlWater, cold

Equipment

stovetop, refrigerator, saucepan, blender, mixing bowl, whisk, spatula, serving glass, small bowl, spoon, plastic wrap, serving spoon

Instructions

Gather Ingredients
Gather strawberries, cream, gelatin, sugar, and water, then set out a saucepan, blender, mixing bowl, whisk, spatula, and 8 glasses. · 10 min
What to look for: All ingredients are measured and tools are ready.
Bloom Gelatin
Sprinkle gelatin over cold water in a small bowl, then let it stand until the granules swell and look evenly moistened. · 5 min
What to look for: Gelatin looks swollen and no dry powder remains.
Puree Strawberry
Blend strawberries with sugar until smooth, then scrape the bright puree into a saucepan for gentle heating. · 5 min
What to look for: Puree is smooth, glossy, and bright pink.
Warm Puree
Warm the strawberry puree over low heat, then stir in bloomed gelatin until it melts completely and the puree looks glossy. · 4 min
What to look for: Gelatin disappears and the puree is shiny.
Cool Mixture
Cool the strawberry mixture at room temperature until it thickens slightly but still falls easily from a spoon. · 15 min
What to look for: Mixture is cool, lightly thickened, and still fluid.
Whip Cream
Whip the chilled cream in a cold bowl until soft peaks form and the cream holds gentle folds without turning grainy. · 6 min
What to look for: Cream forms soft peaks that droop slightly.
Fold Mousse
Fold a first scoop of whipped cream into the strawberry base, then fold in the rest gently until no white streaks remain. · 5 min
What to look for: Mousse is evenly pink, airy, and smooth.
Chill Mousse
Spoon the mousse into 8 glasses, cover, and chill until softly set and cold throughout. · 3 h
What to look for: Mousse is set with a slight wobble.
Serve Cold
Serve the mousse straight from the refrigerator, with a smooth surface and a light spoonable texture. · 2 min
What to look for: Each glass looks softly set and chilled.

Nutrition (per serving)

kcal	299
Protein	3 g
Carbohydrates	23 g
of which sugars	21 g
Fat	23 g
of which saturated	14 g
Fibre	2 g
Sodium	20 mg

Nutri-ScoreD

Allergens

Contains: milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Keep chilled and serve cold without reheating.

Ingredient substitutions

Strawberry

Frozen strawberry: Thaw fully and drain excess liquid before blending.

Cream

Lower fat cream: Use a cream that can still be whipped for the best texture.

Gelatin

Gelatin sheet: Use the same weight and soften in cold water before melting.

Sugar

Caster sugar: Dissolves quickly into the strawberry puree.

Water

Cold water: Cold water gives gelatin time to hydrate evenly.