Strawberry Mousse

Strawberry Mousse

Fluffy strawberry mousse with sweet and sour strawberry jelly.
I love this strawberry-packed mousse!

Ingredients: 15 cm circle mould with removable bottom

Your favorite sponge (or refer to Recipe ID: 1404712)
2 slices with 1 cm thickness
For strawberry mousse
200 g
50 g
Granulated sugar
50 g
Gelatin leaves
6 g
Double cream
150 g
Kirsch (optional)
1 tablespoon
For strawberry jelly
80 g
Granulated sugar
20 g
White wine
20 g
Gelatin leaves
3 g
For decoration
Strawberries, rasberries, or double cream etc.


1. Tightly cover the outside of the mould with cling film to prevent the mousse mixture from leaking. Use an elastic band to tighten.
2. Blend the strawberries in a mixer to make puree. Divide into 80 g and 200 g.
3. Make the strawberry jelly. Soak the gelatin leaves in plenty of water to soften.
4. Put 80 g of step 2's strawberry puree, granulated sugar and white wine in a sauce pan over medium heat and bring to a boil. Turn off the heat and add the drained gelatin leaves. Stir to dissolve the gelatin.
5. Line the 12 cm mould with cling film and pour in the jelly mixture. Chill until set in the freezer.
6. Make the strawberry mousse. Soak the gelatin in plenty of water.
7. Put 200 g of strawberry puree, milk and granulated sugar in a sauce pan over medium heat. Bring to a boil and turn off the heat. Add the drained gelatin and stir to dissolve the gelatin.
8. Put ice water in a bowl and hold the sauce pan over it. Chill the mixture and stir constantly until it starts to thicken.
9. Whip the cream until stiff peaks form.
10. Divide the mixture from step 8 into 3 portions and add one portion at a time into the whipped cream. Stir with plastic spatula. Add the kirsch and stir.
11. Build the mousse cake. Cut one of the sliced sponges into a 12 cm round. Cut the other slice into a little smaller round than a 15 cm round.
12. Place the mould on a tray that will fit in your fridge. Place the bigger round sponge on the bottom and pour in 1/2 of the mousse mixture. Fill the edge completely.
13. Place the set jelly and spread a thin layer of the mousse mixture. Place the 12 cm round sponge on top and press gently.
14. Pour in the rest of the mousse mixture and smooth out the surface with an offset spatula. Put the mould on a tray in the fridge and chill until set.
15. Once it's set, take off the cling film and warm the mould with a warmed towel or burner to take off the mould on a plate. Decorate with strawberries, mint leaves etc. and it's done.
16. A slice looks like this from the side.

Story Behind this Recipe

I bought plenty of strawberries and somebody also gave some to me. I used them to make a mousse with a little bit of an effort.