This recipe of strawberry yoghurt mousse has been circulated among my friends many times over the phone conversations. The popping question that I get to hear the most is, “Give me an easy recipe idea, as I have a get-together at home”. This recipes of mousse have won the poll in-numerous times, it’s been chosen and successfully performed by many friends, who are no experts in the kitchen zone.
This mousse requires the least amount of work, is uncomplicated, unchallenging, trouble-free and is very versatile. Your attempt will result in a luscious, pillowy, creamy, airy, almost enticing mousse.
Strawberry is in season and I am a gaga fan of the fruit. I freeze them every season, make marmalade every season and relish them to the fullest.
How you can freeze- wash thoroughly, remove the leafy part, cut off the blemish parts if any. First freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they’re solid, place in freezer containers or a zip-lock bag. You must cut the big strawberries in halves and can freeze the small ones as full.
Frozen strawberries can be used to make milkshakes, smoothies, ice creams, sorbet, popsicles, flavoured yoghurt, syrup and sauce for any dessert.
If you plan to make the jam or marmalade at home, refer to this post here.
This recipe has been chosen by many, because of the flexibility and versatility of the method. Do let me know if you have any queries about this recipe. For a super quick reply, you can ping me on Instagram @2blissofbaking
These below-written points have the substitutes and the tweaking methods for ingredients.
Use of gelatine – Many of my readers don’t use gelatine. Agar-Agar is the closet substitute for gelatine. But I personally don’t like the textural outcome of agar-agar. I would not use agar when making a mousse. Unflavoured gelatine powder or gelatine sheets are the best choices for a good airy, velvety, smooth, cream-like strawberry-flavoured mousse.
The rightful way of making a mousse is with gelatine. Because it helps mousse to set and take the shape, especially when making a mousse cake, so it doesn’t gloop out when the cake ring is removed. A mousse cake won’t be possible without gelatine. But this recipe gives us the liberty, as we are serving in the bowls. Who says the mousse needs to be pipped out in the cups, who says the mousse needs to be firm when serving in a glass or a cup.
If you don’t want to use gelatine and you are planning to serve the mousse in a glass or a bowl, skip gelatine and definitely skip agar-agar.
This is a manipulated method of making a mousse and is approved, loved by many. I think it is totally cool to alter a few things in a recipe, according to the need. As long as it gives a satisfying, pleasurable result.
Yoghurt is one of the main ingredients in this recipe, make sure to use full-fat milk yoghurt.
And most importantly hang the yoghurt in a muslin cloth, so the excess water drains out if you are not using gelatine. The yoghurt in the image below was hung for an hour and I will be using a wire whisk to make it smooth.
You don’t need to drain out water from the yoghurt if you plan to use gelatine. It is necessary to have thick hung yoghurt, if not using any gelatine. And also use a wire whisk to beat the yoghurt to smooth creamy consistency (don’t use a blender).
Strawberry – Its a strawberry yoghurt mousse so seasonal strawberries would be the finest choice. Clean, and chop strawberries, add some sugar and blend in a mixer. This will work if you are adding gelatine to the recipe. Add 1/4 cup of sugar to every 1 cup of strawberry. You can increase or decrease the sugar amount depending on the sourness of the fruit.
A short-cut/timesaver/non-seasonal/gelatine-free method is to use strawberry preserve (not jam). It works wonderfully too.
You do not need any sugar if using strawberry preserve. Whisk the yoghurt and fruit preserve together and you are good to go.
Whipped cream – I have used a non-dairy whipping cream, which is a fuss-free product. This cream has sugar already added to it and does not require any additional sugar for whipping. If you are in Mumbai, you will find it with Aarif.
Amul will not work for this recipe, as we need to whip up the cream till stiff peaks. You will need a whipping cream with almost 38% fat content. You can find heavy whipping cream at any dairy.
Method- Use a balloon whisk or an electric beater to whip cream. Start at low speed and gradually increase it to medium, do not whip on high as it’s very easy to over-whip your cream, and once that happens it will turn into butter, making it unusable.
Make sure to chill the cream and the bowl before you start to whip. Keep a big size ice water bowl underneath the cream bowl when whisking, to maintain the cold temperature. For one cup of cream add 30 gm of icing sugar. Make sure to whip up the cream till stiff peaks are formed.
Non-dairy cream is a shortcut and an escape from all the work of chilling and maintaining the temperature.
You might think that the mousse in the images is not as vibrant as it should be. This is because I have not used any artificial colours to enhance that look. I think adding colour to food is an unnecessary addition.
A quick take on mousse that is done without gelatine and is to be served in a glass or bowl.
200 ml of full-fat yoghurt (hung)
40 gm of strawberry preserve
1 cup whipped cream
strawberries and microgreens to garnish
Whip up the hung curd and strawberry preserve together. Fold in whipped cream. Make sure not to deflate whipped cream by missing vigorously. Your quick fuss-free mousse is ready and serve it in a bowl with chopped fresh strawberries and enjoy immensely with minimum work.
A quick take on the mousse that is done using gelatine – blend strawberries along with sugar, add in whisked full-fat yoghurt. Bloom the gelatin by sprinkling it over the cold milk in a small container. Set aside. After 5 minutes of rest, microwave it for 1 minute. Be sure to dissolve the gelatine in the milk, warming and stirring at after 30 seconds. Add the dissolved gelatine to the yoghurt and strawberry mix. Fold in whipped cream and your mousse is ready to enjoy.
200 ml full-fat yoghurt
1 cup strawberries
1/4th cup sugar
1 and 1/2 cup of whipped cream
strawberries and microgreens to garnish
Bloom the gelatin by sprinkling it over the cold water in a small container. Set aside. After 5 minutes of rest, microwave it for 1 minute. Be sure to dissolve the gelatine in the milk, by warming and stirring them together.
Add sugar to the fresh strawberries and blend them together. Whisk the yoghurt and strawberry puree together and mix in dissolved gelatine. Whip the cream until soft peaks form. Fold in the yoghurt mix. Stir until fully combined, and ladle into individual containers. Cool in the fridge for at least a couple of hours. Before serving put sliced fresh strawberries and pipe some whipped cream on the top.