Strawberry Mousse
This strawberry mousse is a light, no-bake dessert made with fresh strawberries, honey, Greek yogurt, and whipped cream.
Ingredients
- 16 ounces fresh strawberries hulled
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup full-fat Greek yogurt
- 1 cup heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions
- Place the hulled strawberries in a blender or food processor and blend until completely smooth.
- Add the honey and vanilla extract and blend again until fully combined. Set aside.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- Gently heat the bloomed gelatin until fully dissolved, then immediately blend it into the strawberry mixture.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the Greek yogurt into the strawberry mixture, then gently fold in the whipped cream until smooth and airy.
- Spoon the mousse into dessert cups and refrigerate for at least 2 hours, or until set.
- Serve chilled with fresh strawberries or a drizzle of honey if desired.
Nutrition
Notes
- Bloom the gelatin properly: Sprinkle the gelatin over cold water and let it fully bloom before heating. This ensures it dissolves smoothly and prevents grainy texture.
- Dissolve, don’t boil: Warm the bloomed gelatin just until liquid. Boiling can weaken its setting power.
- Blend gelatin into the strawberries: Incorporating the dissolved gelatin directly into the strawberry purée helps it distribute evenly for a consistent set.
- Use full-fat Greek yogurt: Full-fat yogurt creates a creamier mousse and improves stability compared to low-fat options.
- Fold gently: Add the whipped cream with a light hand to keep the mousse airy. Overmixing can deflate the texture.
- Chill until fully set: Refrigerate for at least 2 hours so the mousse firms up while staying soft and spoonable.
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