If my blogging rules consisted of posting every single dish I have, you would see this mousse at least every other day during the whole strawberry season (regardless the weather). In fact, this is one of the rare sweet treats I never get bored with. First of all, I never get tired of strawberries and if they are a part of a very light, quick and easy dessert, which moreover keeps fresh for several days in the fridge, it obviously becomes my staple.
I have already posted a basic Yogurt Strawberry Mousse recipe (see below), but this one is my recent favourite: it is topped with an irresistible strawberry coulis. Making the coulis (which consists simply in mixing fruits with confectioner’s sugar) takes a minute, but adds an additional texture, a sharper flavour and, in my opinion, a little elegant touch.
If you don’t feel like making the coulis (or don’t have enough strawberries), here is a basic version of my Yogurt Strawberry Mousse:
TIP: I used to prepare all my quick fruit mousses with fresh cheese (also called “quark” or “farmers cheese”) and discovered that this mousse is perfect with yogurt too. Given the fact that many of my readers cannot easily buy fresh cheese, the yogurt version can be prepared I suppose all around the world. The only tiny difference is that when made with quark or Greek yogurt, this mousse is slightly creamier than the one prepared with yogurt. Both are terrific.
Preparation: 10 minutes+ 2 – 3 hours in the fridge
Ingredients (serves 4):
250 g (about 1 cup) unsweetened natural yogurt (you can use also Greek yogurt, which will make this mousse creamier, or quark (fresh cheese))
300 g (about 11oz) strawberries (hulled)
4 tablespoons confectioner’s sugar or sweetener (or no sugar if you prefer your mousse to be very tangy)
2 flat tablespoons gelatin in powder or 6 leaves
(some strawberries for the decoration)
Coulis:
150 g (about 5- 6 oz) chilled strawberries
4 flat teaspoons confectioner’s sugar (or more if you want)
Mix the strawberries in a food processor or a blender. Add the sugar and the yogurt (remove the liquid floating on the surface). Mix once more.
Taste and add more sugar if needed.
Dissolve the gelatin in 4 tablespoons warm water (if using leaves, soften them in cold water, squeeze and dissolve also in 4 tablespoons warm water).
In a food processor mix well the dissolved gelatin with the strawberry mixture.
Divide the mousse into serving dishes.
Put the mousse into the fridge for 2 -3 hours until it sets.
Coulis should be prepared just before serving: in a blender mix the remaining strawberries with confectioner’s sugar. Top each serving dish with an equal amount of coulis.
Serve very cold.
This sounds like a very good dessert. Very little added sugar. I suppose honey can be used instead of sugar to get rid of sugar, if one wanted to. I will definitely be making this.
Have a great weekend
Thanks a lot, Mr. Three-Cookies. The amount of sugar depends of course on the strawberries and on everyone’s preferences. Honey would change the taste of the whole dessert, but if you like it of course it’s a nice replacement. It’s incredibly easy and you can prepare 4 or 5 portions and keep them in the fridge for almost a week. Then, whenever you feel like having a light refreshing snack, it’s waiting for you in the fridge
What a beautiful treat! Love the lovely two-toned presentation of the mousse. It looks amazing, Sissi! Have a wonderful weekend!
Thank you so much, Ray. It’s also very easy and irresistibly good…
This is definitely a dessert I can get into Sissi, so light and refreshing and wonderful. I love the presentation with the coulis as the top layer, very classy. Our berries are going to be late this year because Spring didn’t arrive until last week (and it’s rather questionable that it’s still here, today was only 4°C when we woke up at 6:30!). With this colder spring I am really hoping that the summer will be very hot, making this the perfect dessert to explore. And when strawberry season is over, raspberries would make an excellent alternative (seeds strained out). By two tablespoons of gelatin, I am assuming that this mousse is quite firm, our gelatin package says 1 tbsp per cup of liquid — not that I might a firm mousse at all but it’s something to keep in mind.
Thank you very much, Eva. Here strawberries aren’t great yet (apparently it’s the worst May in the last 50 years in my city!) but I go to France and buy those from Southern France. Even though from greenhouses, they are really good. I prepare this dessert even when it’s cold because I love such light refreshing desserts at any time. They are also a small portion of calcium and healthy proteins from the yogurt… In short, I have a dessert but no guilt
This mousse is quite firm indeed because neither the yogurt nor the strawberries set when chilled (unlike chocolate for example). My gelatin also sets 250 ml (1 cup) with 1 tablespoon. Here I usually obtain a bit more than 2 cups (with the sugar and the water in which I dissolve the gelatin), so it’s still firm (it keeps also better in the fridge when it’s firm and since I prepare several portions in advance for my daily sweet treats…). You can of course make experiments with less gelatin, but I think 1 1/2 tablespoon for 500 ml is a minimum.
How beautiful and delicate…love all the way!
Thank you, Squishy Monster.
I love the name … coulis. It is definitely a sauce I want to make and using it over a lovely mousse like this seems like getting an extra hit of strawberries. I would like to wait til the sweeter locally grown ones are on the shelves though and it needs to get a lot warmer for that to happen. It’s hard to work myself up to making a cold dessert when it’s just under 60 deg F (42 deg C) outside and not much more than that in the house as I shut the heat off again … for good I hope.
Thanks a lot, A_Boleyn. The funny thing is that my locally grown strawberries taste (and smell!) worse than those I buy in France (and which often come from the South of France), so I don’t mind. On the other hand Southern France is only several hundred km from here…
I don’t know why I’ve never made a strawberry mousse! This is sure to become a favorite of mine, too! Just gorgeous, Sissi.
Thank you so much, Liz. It’s very easy and so light! I hope you will make it one day.
I love the colors! The coulis really adds to the presentation. With the summer months coming up, this is definitely one of the things I want to try. It would be a wonderful cooling treat. The fact that it’s beautiful is just a bonus!
Thank you so much, Gomo. It’s very cooling on hot days but also now when it’s colder I find it excellent after a heavier – or spicier
– meal.
I am very definitely not a dessert person, but this I would eat any day! And so easy to make and beautiful to look at
! Love the yogurt angle and shall try it with the Greek yogurt of which there are so many different kinds available in Australia now [most yogurts I make myself: Greek, if I use, I normally get from the big array at the supermarket] . . .
Thank you so much, Eha. It’s a bit like an improved and thicker strawberry yogurt with a coulis
Your home-made yogurts must be extraordinary!