Sweet and airy mousse served in cups. These glasses with white chocolate and strawberry mousse are a great dessert. First, I filled the glasses half with a fruity strawberry mousse. Then they're topped with creamy, rich white chocolate mousse, and finally, add a strawberry glaze! This is a delicate and elegant dessert and a crowd pleaser!
Soak the gelatin in cold water for 5 minutes so that it becomes soft.* see tips below
2½ teaspoon gelatin powder
Heat the strawberry sauce in a pan (if there are seeds, you can first sift it to make it even better) and turn off the heat.
1 cup strawberry sauce
Stir in the gelatin and lemon juice and whisk until the gelatin is dissolved.
1 tablespoon lemon juice
Allow cooling for 10 minutes.
In a second bowl, mix the heavy cream, mascarpone and sugar to yogurt thickness.
1 cup cream, ⅓ cup mascarpone, ⅓ cup sugar
Add the cooled strawberry sauce to the cream mixture and mix well with a spatula.
Divide the mousse over the glasses or dishes and let it set in the refrigerator for at least 2 hours.
White chocolate mousse
Hang a heatproof bowl over boiling water. The bottom of the bowl must not be touching the water.
Break the white chocolate into small pieces and let it melt in the bowl.
10 oz. white chocolate
In the meantime, put the cream, mascarpone, and vanilla extract in a bowl. Beat until it has the thickness of yogurt.
2 cups cream, ⅓ cup mascarpone, 1 teaspoon vanilla extract
Let the white chocolate cool until lukewarm and add to the cream mixture.
Mix everything well with a spatula.
Remove the strawberry mousse from the refrigerator. Divide the white chocolate mousse over the glasses.
Put the mousse back in the refrigerator and let it set for at least 2 hours.
Soak the gelatin in cold water for 5 minutes to become soft.
1 teaspoon gelatin
Heat the strawberry sauce in a pan, and when it's hot, turn off the heat.
½ cup strawberry sauce
If the sauce contain seeds, then strain them out.
Mix the gelatin into the sauce.
Let stand for 10 minutes until the sauce has cooled.
Remove the mousse from the cooling and pour the jelly over the mousse.
Put everything back in the refrigerator and let it set for at least 2 hours.
1. - Strawberry Sauce A sweet dessert sauce. Use it for the strawberry mousse and glaze. You can make it yourself. I've got a great recipe for homemade strawberry sauce. When used, make sure to purée the sauce and sieve it, or buy sauce in the supermarket.2. - Gelatin You can buy it as sheets or as gelatin powder. Start by softening the gelatin in a tablespoon of water when using powder. Or soak sheets in a bowl of water and squeeze before using. After that, you've got to dissolve it in a hot liquid. It doesn't matter for the result which sort of gelatin you use.3. - White chocolateThis is used for the white chocolate mousse. It's sweet and buttery. Use a good quality, hence it contains too much fat.4. - Storage
Refrigerator - Cover with foil and store in the fridge. Eat within two days.
Freeze - Yes, you can freeze white chocolate and strawberry mousse. Cover it and put it in a container. Store it for up to one month. And then you have two choices. Eat it while frozen (and you've got strawberry and white chocolate mousse ice cream, which is so delicious). Or let it thaw in the refrigerator. In the last case, the structure of the mousses will be slightly different (it becomes a bit grainy). Don't refreeze it.
5 - Nutritional values The nutritional value is shown per serving.