Mary Berry Strawberry Mousse
Mary Berry’s strawberry mousse is a classic chilled dessert made by folding strawberry purée into whipped cream and a light egg base. Inspired by Mary Berry’s straightforward approach, the focus is on fresh flavour, gentle handling, and a smooth, airy finish rather than heavy richness.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
-
Fresh strawberries – 400 g, hulled
-
Caster sugar – 75 g
-
Lemon juice – 1 tablespoon
-
Gelatine leaves – 2 (or equivalent powdered gelatine)
-
Egg whites – 2
-
Double cream – 300 ml
Instructions
-
Prepare the strawberries – Blend strawberries with lemon juice until smooth.
-
Sweeten gently – Stir caster sugar into the purée.
-
Soften the gelatine – Soak gelatine leaves in cold water until soft.
-
Dissolve gelatine – Melt gently and stir into the strawberry purée.
-
Whip the cream – Beat to soft peaks in a separate bowl.
-
Whisk egg whites – Beat until soft peaks form.
-
Fold carefully – Gently fold cream, then egg whites, into the strawberry mixture.
-
Chill to set – Spoon into glasses and refrigerate until set.
Find it online: https://maryberrycooks.co.uk/mary-berry-strawberry-mousse/