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 light 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:
TIPS: 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.
The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use here the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard).
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)
1 tablespoon gelatin in powder or other amount necessary to set 500 ml liquid, see TIPS above (you can use leaves too, in amounts necessary to set 500 ml/2 cups liquid)
(some strawberries for the decoration)
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.