Ingredients
Method
- Sprinkle 1 packet of gelatin over 3 tablespoons of cold water in a bowl. Let rest for 5 minutes.
- In a saucepan, combine 1 1/2 cups of fresh strawberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Cook until strawberries break down and form a thick puree.
- Add the bloomed gelatin to the warm strawberry puree and stir until completely dissolved.
- Cool the puree slightly and then fold in 1 cup of whipped heavy cream. Set aside.
- In a separate bowl, whip 1/2 cup of heavy cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- In a small saucepan, gently heat 1 cup of semi-sweet chocolate and 1 tablespoon of butter over low heat until smooth and glossy. Allow to cool slightly.
- Using a small mold or cup, layer a thin base of sponge cake or ladyfingers.
- Pour a layer of the strawberry mixture over the cake and let set in the refrigerator for 10 minutes.
- Spread a layer of whipped cream on top, then pour the chocolate ganache gently over the mousse.
- Chill the mousse in the refrigerator for at least 1 hour until firm. Carefully turn onto a serving plate and chill for another 10 minutes before serving.
Notes
For a vegan option, substitute gelatin with agar-agar and use coconut milk instead of heavy cream.
Ensure your strawberries are ripe and fresh for the best flavor.
Mousse domes can be prepared in advance and stored in the refrigerator for up to 2 days.
Ensure your strawberries are ripe and fresh for the best flavor.
Mousse domes can be prepared in advance and stored in the refrigerator for up to 2 days.