Strawberry mousse (Mousse di fragole)
If you're craving something good but don't have much time, this refreshing dessert is perfect for you and your guests.
Strawberry mousse is a light and airy summer dessert that everyone likes and which is also very easy to make.
I know several different recipes for making strawberry mousse. All are equally good, but this is also the fastest recipe (that I know of) and that is why this summer dessert is one of my favourites.
I made and took this mousse with me to a dinner that Manuela, an Italian friend who lives in Oslo, organized to celebrate the 15th of August a few years ago.
Throughout Italy we celebrate it on August 15. We call it "ferragosto", which is an anniversary that is celebrated both as a party and as a holiday.
Ferragosto has its origins in the history of ancient Rome. The name comes from the Latin language: Feriae Augusti (Augustus' rest) in honor of Ottaviano Augusto, the first Roman emperor who gave his name to the month of August. At that time there was a rest and celebration period after the harvest.
Nowadays, we tend to go on walks, barbecue, be at the beach or eat with friends, as Manuela does every year.
When you live abroad, these anniversaries become even more special, and celebrating them with other Italians is even more enjoyable. 😊
Diff: 1
Preparation: 20'
Cooking time: 3'
Wine: Moscato
Ingredients for 5-6 people:
- 300 g strawberries
- 110 g icing sugar
- 2,7 dl whipping cream
- 8 g gelatin sheets
For decoration:
- 5-6 strawberries
- 5-6 mint leaves
This is what you do:
Place the gelatin plates in cold water for approx. 10 minutes until they are completely soft.
Clean, rinse, dry and puree the strawberries in a mixer.
Strain the puree through a fine-mesh sieve. Feel free to use a spoon to push the liquid through the strainer.
Heat 0,3 dl of heavy cream in a small saucepan over low heat.
Squeeze the water out of the gelatin and stir it into the hot cream until the gelatin has dissolved.
Mix together with the strawberry puree and add the icing sugar.
Whip the rest of the whipping cream until creamy, do not whip too much.
Carefully mix together all the ingredients.
Divide the mousse into fine bowls or glasses. Cover them with plastic wrap.
Put them in the fridge and let them cool for 4 hours.
Garnish with fresh strawberries and mint.