Fresh Strawberry Mousse for Two
Why This Recipe Works
There’s a good reason that strawberry mousse recipes aren’t very prevalent: The berries contain lots of juice, which can ruin the texture of a mousse that should be creamy and rich. Plus, the fruit flavor produced by most strawberry mousse recipes is too subtle. We start by processing berries into small pieces and macerating them with sugar and a little salt. This causes them to release liquid, which we then reduce to a syrup before adding it to the mousse—a technique that not only limits the amount of moisture in the dessert but also concentrates the berry flavor. Then we fully puree the juiced berries, which contribute bright, fresh berry flavor. Finally, we choose our stabilizers carefully: gelatin for structure, and cream cheese, an unusual addition, for richer, creamier body.