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A high-angle shot into a white ramekin of billowy, candy pink strawberry mousse with a cut strawberry fanned on top.
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Strawberry Mousse Recipe

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 158kcal
Author Jennifer Field

Equipment

Ingredients

For the Strawberry Swiss Meringue

  • 2 egg whites
  • 2.5 oz sugar 71 grams or about 1/3 cup
  • ¼ teaspoon kosher salt
  • 4 oz strawberry coulis, chilled 113 grams or about 1/2 cup (Use 4 teaspoons cornstarch in the recipe rather than the minimum of 2 teaspoons)

For the Strawberry Whipped Cream

  • 8 oz heavy cream 227 grams or 1 cup
  • ½ teaspoon vanilla extract
  • 1 oz sugar 57 grams or 2 Tablespoons
  • ¼ teaspoon kosher salt
  • 4 oz strawberry coulis 113 grams or about 1/2 cup

Instructions

For the Swiss Meringue

  • To the bowl of a stand mixer, add the egg whites, sugar, and salt.
  • Place the bowl over a pan of simmering water, and whisk constantly until the temperature reads 160℉-180℉. This will take about 7-10 minutes or so. Adjust the heat to keep the water at a high simmer, making sure the water in the pan is not deep enough to touch the bottom of the mixing bowl.
  • Set the bowl on your mixer fitted with the whisk attachment, and whip on medium-high speed until the meringue has cooled to just barely warm.
    A collage of 4 images showing how to make Swiss meringue. 1)Egg whites and sugar in the bowl of a stand mixer. 2)The bowl set over a pot of simmering water on the stove. 3)Whisking the egg white mixture in the double boiler until it thickens and reaches 160F. 4)Whipping the meringue on a stand mixer until it increases in volume and cools to just warm.
  • Pour 4 oz strawberry coulis into the mixture and whip to combine completely, scraping the bowl as necessary.
  • Scrape your newly-made strawberry Swiss meringue into a large bowl, and set aside.
    A collage of 4 images of adding strawberry coulis to Swiss meringue: 1)A wire whisk with meringue sticking up in medium stiff peaks at the top. 2)Strawberry coulis being poured into the bowl of a stand mixer containing Swiss meringue. 3)The coulis mostly incorporated and a pretty pastel pink. 4)The Swiss meringue scraped out into a glass bowl that has some strawberry coulis clinging to the inside.

For the Whipped Cream

  • In the same mixing bowl--no need to wash it--whip cream, 1 oz of sugar, vanilla, and salt, whip cream to medium peaks.
  • Stream in the other 4 oz of strawberry coulis and whip to medium-stiff peaks. Scrape the bowl as necessary.
  • Scrape the strawberry whipped cream into the bowl with the strawberry Swiss meringue. The two mixtures will be pretty much identical in color and texture.
    A collage of 4 images showing how to make whipped cream for strawberry mousse: 1)whipping cream, sugar, and a little vanilla in the bowl of a stand mixer. 2)The cream mixture getting whipped with the whisk attachment. 3)Pouring red strawberry coulis into the beating cream. 4)The pink whipped cream mixture scraped into a glass bowl alongside the pink Swiss meringue made earlier. The two mixtures look almost identical in color and texture.
  • Fold the two mixtures together gently but thoroughly. Scoop into 8 4 oz ramekins, cover well with plastic wrap, and refrigerate for at least 2 hours before serving. Store leftovers in the fridge for up to 4 days.

Notes

On Serving Sizes

You can certainly use larger serving dishes than I used, but if you do use wine glasses, fill them no more than halfway. Four to six oz per serving is a good goal. 
You can also refrigerate the mousse as one big batch and scoop it out, maybe in place of whipped cream for strawberry shortcake, for example. Don't limit yourself to just ramekins or other individual servings. You can also use this as a filling for angel food cake. As long as you refrigerate it, it will hold up well.

Storing

Cover well and store in the fridge for up to 4 days. After 4 days, it may get a bit watery at the bottoms of the ramekins, so it's best to eat it up sooner rather than later!

Variations

Use the same procedure to make a wonderful raspberry mousse. Just substitute raspberries in the coulis.

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 93mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 420IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 0.2mg