This light & creamy eggless strawberry mousse is the simplest dessert to make with fresh strawberries in season.
I absolutely love fruits and strawberries have to be one of my favorites. There used to be a time when they were rarely available in Karachi. If they were it was mostly in boxes where the top layer looked amazing and the bottom layers were all mushy & soggy. They also used to be quite expensive so even having a strawberry shake once a week was considered a treat.
However, due to increased cultivation in Sindh we now see thela’s of strawberries all across Karachi – no more of those dhoka style boxes but piles of strawberries where we can pick the ones we like the most! They are still not as economical as apples and banana’s but the quality is SO much better and they are available for a far longer duration than before.
Personally, I am loving the trend because I get to eat strawberries all the time and eating local is always better than buying imported. I generally eat strawberries on their own or make a child strawberry shake. However, this time I was in the mood to experiment so I tried out this strawberry mousse.
No eggs – just whipped cream and a little bit of cream cheese for both flavor and to stabilize the mousse. Such a simple recipe but so delicious especially when it’s chilled! Decorate with lots of fresh strawberries to make it look even prettier.
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Eggless Strawberry Mousse
- 350 grams strawberries stalks removed
- 3/4 cup sugar
- 100 grams 1/2 cup cream cheese at room temperature
- ½ teaspoon vanilla essence
- Lemon zest from ½ a lemon
- ¾ teaspoon unflavored gelatin
- 300 ml cream chilled
- 3 tablespoons icing sugar
- Grated chocolate optional, for garnish
Place 300 gram strawberries and 6 tablespoons sugar in a food processor and process until smooth (about 30 seconds – 1 minute).
Add cream cheese, vanilla essence and lemon zest. Pulse 2-3 times till just blended. In case you don’t have a food processer, this step can be done in a blender or chopper.
Take out 3 tablespoons cream in a microwave safe bowl. Sprinkle gelatin and whisk to mix. Let stand for 5 minutes to dissolve. Heat the gelatin in 5-10 seconds interval in the microwave until just melted. Be careful when heating. Stir the gelatin mixture into the strawberry mixture.
Using an electric beater, beat the heavy cream with 2 tablespoons icing sugar in a large bowl until soft peaks start to form.
Add strawberry mixture and whisk on low speed until just blended. Be careful not to over-beat as it can split.
Spoon the mousse into a large serving dish or individual sized ramekins. Top with the remaining sliced strawberries and grated chocolate.
Cover with plastic wrap and place in the fridge for at least 2 hours to set and chill before serving.