How To Make Strawberry Mousse to Perfection! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Defrost the strawberries at least 8 hours ahead and drain, saving no more than 1/4 cup of the liquid.
2. In a small bowl, cover the gelatin with the liqueur and the reserved strawberry liquid, and let it sit for 5 minutes.
3. Blend the drained strawberries in a food processor until very smooth.
4. In a saucepan over very low heat, combine the gelatin mixture, cream cheese, sugar, white chocolate, puréed strawberries, lemon curd, vanilla and citrus zest, and stir until well blended. Bring to a boil, using an immersion blender if needed, until very smooth.
5. Transfer to a large glass or stainless steel bowl and chill in the freezer or over an ice bath, stirring every 10 minutes, until it reaches about 5°C (40°F).
6. Whip the cream until firm, then fold it into the cooled strawberry mixture with a spatula.
7. Pour the mousse into cold glasses and refrigerate for at least 5 to 6 hours.
8. Make the sauce: roughly chop the fresh strawberries and macerate them in a large bowl with the sugar, salt, orange liqueur and orange zest for at least 4 to 6 hours, or preferably overnight.
9. Taste a few strawberries and add more sugar if they are not sweet enough, or a little lemon juice if they are too sweet. Purée until very smooth.
10. Before serving, top the mousse with the sauce and whipped cream, and decorate with the reserved strawberries and mint leaves.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

LemonCream cheeseOrangeStrawberryWhite chocolateWhipped creamLemon curd