I love creamy desserts, this strawberry mousse is one of my favourites. It’s easy to make it, the most “difficult” part is to wait 🙂 until it’s totally chilled (for it’s most delicious like that).
A few words about the ingredients:
- A major component of the mousse is coconut cream. Coconut and water content of the cream may separate when chilled. This is normal, but if this happens use only the creamy, fatty coconut content for the recipe.
- If you can’t have coconut, you can make it with rice whip as well. In this case use a bit less sweetener, for rice whip is sweeter than coconut cream, and a little more cinnamon to neutralize rice flavor.
- To sweeten this dessert I use birch xylitol. If you don’t have corn intolerance, you can use corn xylitol as well. Those whose body is not used to xylitol should use an other type of sweetener, since xylitol can have a laxative effect when consumed in larger amounts.
- I use fresh straberries but the mousse will be delicious with frozen fruits as well. Use them thawed and drained.
Makes 2 servings.
- 300 g strawbery
- 240 g chilled coconut cream
- 46 g xylitol
- 3/4 tsp ground cinnamon
- a pinch of salt
- 3 gelatin sheets (*scroll down for vegan version)
- 4,5 tbsp of water.
- Soak gelatin sheets in cold water for 5 minutes. Drain them, squeeze out excess water and start heating the sheets with 4.5 tbsp of water just until dissolved (don’t cook). Let the gelatin liquid cool.
- When gelatin is cooled, blend the strawberries, xylitol, salt and cinnamon to a pureé.
- Whip the coconut cream in a bowl.
- Add gelatin to the strawberry pureé and mix them well. Then add the pureé to the whipped coconut cream and whisk together. It is recommended to use a whisk rather than a spoon to keep the light texture.
- Serve the strawberry mousse into glasses and chill for 1.5–2 hours.
- Top it with fresh strawberries and/or blanched, chopped almonds before serving.
*If you’d like to make a vegan mousse, you can use pectin instead of gelatin. 3 gelatin sheets can be substituted with 8 g citrus pectin. Pectin does not have to be dissolved in water. Mix the strawberry pureé with the whipped coconut cream using a whisk, then add pectin while continuously whisking. Finally, add 4.5 tbsp of water to give the mousse a lighter texture.
Try the chocolate mousse as well!