Does this homemade VIRAL BERRY CUBE DESSERT live up to the ORIGINAL?

Ingredients

• 2 cups Fresh Strawberries (washed, hulled, and pureed)
• 1/4 cup Granulated Sugar (adjust to taste; can use honey for a milder flavor)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 teaspoons Unflavored Gelatin Powder (dissolved in 2 tbsp cold water, then heated)
• 1 cup Heavy Cream (chilled, whipped to soft peaks)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 pinch Pinch of Salt (enhances flavor)

Instructions

1. Prepare Fruit Puree

   Place the hulled strawberries in a blender, add the lemon juice and 2 tbsp of the sugar, then blend until completely smooth.

   Time: PT5M

2. Bloom Gelatin

   Sprinkle the gelatin powder over 2 tbsp cold water in a small bowl, let sit 2 minutes to bloom.

   Time: PT2M

3. Dissolve Gelatin

   Transfer the bloomed gelatin to a small saucepan, heat over low heat, stirring constantly until fully dissolved (no granules remain).

   Time: PT3M

   Temperature: Low heat (≈80°C)

4. Combine Puree and Gelatin

   Pour the hot gelatin into the fruit puree, add the remaining 2 tbsp sugar and a pinch of salt, stir until the sugar dissolves and the mixture is uniform.

   Time: PT3M

5. Whip Cream

   In a chilled mixing bowl, whisk the heavy cream with vanilla extract until soft peaks form.

   Time: PT5M

6. Fold Cream into Fruit Base

   Gently fold the whipped cream into the fruit‑gelatin mixture until just combined; avoid over‑mixing to keep the mousse airy.

   Time: PT3M

7. Fill Silicone Molds

   Spoon the mousse into each cavity of the silicone molds, smoothing the tops with a spatula.

   Time: PT5M

8. Freeze Overnight

   Place the filled molds on a tray, cover loosely with plastic wrap, and freeze for at least 8 hours (overnight) until fully solid.

   Time: PT8H

9. Unmold the Mousse

   Remove the molds from the freezer, briefly dip the bottom of each mold in warm (not hot) water for 2‑3 seconds, then gently press to release the mousse. If a piece sticks, use a thin knife to cut around it.

   Time: PT5M

   Temperature: Warm water (≈40°C)

10. Serve or Store

    Arrange the shaped mousse on a serving platter. Serve immediately or keep refrigerated for up to 2 days.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g