STRAWBERRY CREAM CHEESE MOUSSE
Indulge in the sweet taste of summer with this delicious strawberry cream cheese mousse. This mousse with addition of cream cheese is smooth, refreshing and simplest summer dessert.
Servings: 6 servings
Calories: 352kcal
Equipment
- 6 Dessert glasses
- Kitchen bowls
- Hand mixer with whisk attachments
Ingredients
- 1 pound (450 g) fresh strawberries washed, hulled and puréed
- 1 packet unflavoured gelatin or 7 grams of gelatin powder
- ¼ cup (50 ml) cold water
- ½ cup (115 g) cream cheese softened
- ¼ tsp vanilla extract whip the cream in advance
- ½ cup (50 g) powdered sugar
- 1 cup (250 ml) whipping cream chilled
- 6 large strawberries and mint for garnish sliced
- 6 small mint leaves for garnish
Instructions
- Add washed and hulled strawberries into the blender. Blend until smooth and strain through a fine mesh strainer. Set aside.1 pound (450 g) fresh strawberries
- In a small bowl, bloom the gelatin by sprinkling the gelatin powder over in ¼ cup of cold water. Mix it with a small spoon and let it sit for 5 minutes.1 packet unflavoured gelatin, ¼ cup (50 ml) cold water
- In a medium bowl, combine, cream cheese, vanilla extract, powdered sugar and mix until smooth and creamy. Add the strawberry purée and mix again until the purée is well combined with cream cheese.1 packet unflavoured gelatin, 1 pound (450 g) fresh strawberries, ½ cup (115 g) cream cheese, ¼ tsp vanilla extract
- Place the bloomed gelatin into the microwave and heat for 10 seconds. Mix the gelatin into the strawberry cream cheese mixture.
- In another medium bowl, add chilled whipping cream and whisk with a hand mixer until you reach stiff peaks. Fold the whipped cream into the strawberry cream cheese mixture until fully combines and no streaks of white whipped cream remain.
- Spoon or pipe the mouse into the dessert glasses and chill for at least 2 hours to set.
- Top the chilled strawberry mousse with fresh sliced strawberries and fresh min leaves.
Notes
Storing: If you have any leftovers, promptly return the strawberry mousse into the refrigerator. Cover the dessert glasses or kitchen bowl with plastic food wrap and consume within 2–3 days. It is not recommended to freeze the strawberry cream cheese mousse.
Note: For more pronounced flavour of strawberries, you can add 1/2 teaspoon of strawberry extract or 1–2 teaspoons of dry freeze strawberry powder.