Strawberry Mousse with Frozen Strawberries
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 reducing the juice from the berries to a syrup before mixing it with gelatin and adding it to the mousse—a technique that stabilizes the dessert and not only limits the amount of moisture but also concentrates the berry flavor. Then we fully puree the juiced berries, which contribute bright, berry flavor. Finally, we choose additional stabilizers carefully: whipped cream for richness, and cream cheese, an unusual addition, for richer, creamier body.