Light Strawberry Mousse without Gelatin

Ingredients

• 280 g Fresh strawberries (washed, hulled, cut into large dice)
• 180 g White chocolate (cut into pieces)
• 310 g Heavy cream (separated: 180 g for the ganache (hot) + 130 g for the mousse (cold))
• 10 g Sugar (about 1 tablespoon, added to the coulis)
• 30 g Reims pink biscuits (optional) (crumbled for the base of the glasses)
• 1 feuille Plastic wrap (to cover the mousse before refrigeration)
• 4 unités Strawberries for decoration (cut into thin slices)
• quelques grammes Redcurrants (for the final decorative touch)

Instructions

1. Prepare the strawberry purée

   Wash, dry, hull the strawberries, cut them into large dice then blend with an immersion blender until a smooth purée is obtained.

   Time: PT10M

2. Divide the purée

   Divide the purée into two parts: 150 g for the coulis (reserve) and the rest (≈130 g) for the mousse.

   Time: PT2M

3. Heat the cream and prepare the ganache

   Pour 180 g of heavy cream into a saucepan, bring to a boil over medium heat (≈100°C). Remove from heat and add the white chocolate pieces, stir with a spatula until fully melted and a homogeneous emulsion forms.

   Time: PT8M

   Temperature: 100°C

4. Incorporate the cold cream and strawberry purée

   Add the 130 g of very cold heavy cream then the 130 g of reserved strawberry purée to the ganache. Blend using the immersion blender until a fluid and homogeneous texture is achieved.

   Time: PT5M

5. Cool the mousse

   Transfer the mixture to a container, cover with a sheet of plastic wrap and place in the refrigerator for at least 6 hours (ideally overnight).

   Time: PT0M

6. Prepare the strawberry coulis

   In a small saucepan, heat the reserved 150 g of strawberry purée with 10 g of sugar. Bring to a boil (≈100°C) then cook for 2‑3 minutes while stirring constantly. Remove from heat and let cool to room temperature.

   Time: PT8M

   Temperature: 100°C

7. Whisk the mousse

   Pour the very cold mousse into the mixer bowl, whisk at medium speed until a soft whipped-cream consistency is reached (about 5 minutes). Do not overbeat.

   Time: PT5M

8. Assemble the glasses

   Fill each glass with mousse using a piping bag. Decorate the walls with strawberry slices, add the strawberry coulis in the center and finish with a few redcurrants. Optional: place a layer of crumbled pink biscuits at the bottom before the mousse.

   Time: PT10M

9. Final rest before serving

   Leave the glasses in the refrigerator for 1 to 1.5 hours so the mousse sets slightly and the flavors meld.

   Time: PT0M

Nutrition Facts

Calories

360

Protein

3 g

Carbohydrates

30 g

Fat

25 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Fresh strawberries: raspberries, blueberries
• Instead of White chocolate: white milk chocolate, dark chocolate with cream
• Instead of Heavy cream: whipping cream, soy cream (vegan version)
• Instead of Sugar: honey, agave syrup
• Instead of Reims pink biscuits (optional): shortbread biscuits, rusk

Equipment Needed

• Immersion blender
• Saucepan
• Silicone spatula
• Stainless steel bowl
• Electric whisk (mixer)
• Piping bag
• Kitchen scale
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Heat the cream and prepare the ganache
• Incorporate the cold cream and strawberry purée
• Prepare the strawberry coulis
• Whisk the mousse
• Assemble the glasses

Chef Tips from the Video

• Choose a good quality white chocolate (at least 30 % cocoa butter)
• Chill the bowl and whisk attachments before whisking the mousse
• Use a piping bag with a smooth tip for elegant plating
• For extra freshness, add a few mint leaves just before serving

Troubleshooting

Storage

Refrigerator: 2‑3 days in an airtight container

Freezer: Not recommended (alters texture)

Room temperature: Up to 2 hours at room temperature

Make-Ahead Tips

• Prepare the mousse the day before and keep it chilled
• The coulis can be made 24 hours ahead and stored in the refrigerator
• Keep the mousse covered with plastic wrap to prevent a skin from forming