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

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative suitable for vegetarians

Defrost 1 pound of frozen strawberries overnight, which will release about 1/4 cup of juice.

Put the strawberries in a food processor and process until they have a little texture, but not too small.

In a pot, combine the processed strawberries and 1 envelope of gelatin mixed with the 1/4 cup of strawberry juice.

Add 8 ounces of cream cheese, 3 tablespoons of sugar, lemon curd, 2 ounces of white chocolate, and 1 tablespoon of Tahitian vanilla to the pot.

Bring the mixture to a boil, stirring gently to combine.

Once boiling, remove from heat and let cool slightly before transferring to an ice bath to cool to 45-50 degrees Fahrenheit.

Fold in whipped cream into the cooled mixture until well combined.

For the fresh strawberry sauce, take 2 pints of fresh strawberries, add sugar to taste, and blend until smooth. Optionally add orange juice or limoncello for flavor.

Chill the sauce in the fridge, preferably overnight, before serving on top of the mousse.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens