Tools
Strawberry mousse
A light and airy strawberry mousse made with fresh strawberries, whipped cream and caster sugar for an easy summer dessert with a soft, creamy texture.
Tools
Ingredients
500 g strawberries
100 g caster sugar
300 ml whipped cream, cold
Step by step
Clean and hull the strawberries. Add them to the bowl of the KitchenAid Artisan Plus together with the caster sugar. Using the Double Flex Edge Beater on speed 2, mix until the strawberries break down into a soft, slightly textured purée. Transfer about 1/4 of the strawberry mixture to a small bowl and set aside for serving.
Fit the Stand Mixer with the Wire Whisk Attachment. For best results, place the Wire Whisk and mixing bowl in the freezer for 10 minutes before whisking, this helps the cream whip faster and creates a lighter, airier texture. In the chilled bowl, whip the cold cream until soft-medium peaks form. The cream should hold its shape while still looking smooth and creamy.
Fit the Stand Mixer with the Double Flex Edge Beater. Add the remaining strawberry mixture to the whipped cream. Using the ½ Fold Speed, gently fold everything together until light, airy and evenly combined. Try not to overmix so the mousse keeps its volume.
Spoon the reserved strawberry mixture into the bottom of each glass. Top with the mousse and finish with extra fresh strawberries if desired. Refrigerate for at least 3 hours before serving.