Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1.5 cups heavy whipping cream, chilled
  • 0.25 cup powdered sugar

Instructions:

  1. Puree the fresh strawberries in a blender until smooth. Pass the mixture through a fine-mesh sieve into a small saucepan to remove all seeds.
  2. Add granulated sugar and lemon juice to the strawberry puree. Simmer over medium-low heat for 8–10 minutes until reduced by approximately one-third to concentrate the flavor.
  3. In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes until firm.
  4. Stir the bloomed gelatin into the warm strawberry reduction until completely dissolved. Add the vanilla bean paste. Allow the mixture to cool to approximately 85°F (29°C).
  5. In a chilled bowl, whisk the heavy whipping cream and powdered sugar until stiff peaks form.
  6. Gently fold one-third of the whipped cream into the strawberry base to lighten it. Carefully fold in the remaining cream until no white streaks remain, being careful not to deflate the aeration.
  7. Portion the mousse into serving glasses and refrigerate for at least 4 hours before serving.