Strawberry Mousse Parfaits
These easy Strawberry Mousse Parfaits are the perfect dessert when you want something sweet and refreshing but not super heavy. They're made with fresh, juicy strawberries and have a smooth, creamy texture that's light and fluffy.
Equipment
- Hand or stand mixer
- Bowls, measuring cups and spoons
- Heavy Duty Saucepan
- Spatulas
- Pastry bags and piping tip optional
- 4 Eight ounces parfait dishes or 6 six ounce parfait dishes
Ingredients
Strawberry parfaits
- 12 Ounces Strawberries washed and stems removed
- ½ teaspoon Powdered gelatin
- 2 teaspoons Water cold
- 3 Tablespoons Granulated sugar
- 2 teaspoons lemon juice freshly squeezed
- 1¼ Cup Heavy cream
Optional - topping
- ½ Cup Heavy cream
- 2 Tablespoons Powdered sugar
- 4 Ounces Strawberries diced into ¼ pieces
- 2 Tablespoons Granulated sugar
Instructions
Set gelatin
- Sprinkle gelatin over cold water. Set aside and allow to gel.½ teaspoon Powdered gelatin, 2 teaspoons Water
Prepare strawberries
- Remove stems and slice strawberries into ¼" slices.12 Ounces Strawberries
- Place strawberries, granulated sugar and lemon juice in a food processor. Blend until smooth.3 Tablespoons Granulated sugar, 2 teaspoons lemon juice
- Place strawberry mixture in a heavy duty saucepan.
- Heat the strawberry mixture over medium heat and bring to a simmer, stirring often (note: do not bring to a boil). Continue to heat until it begins to thicken (approximately 8 minutes).
- Remove pan from heat and add the set gelatin. Stir until gelatin dissolves completely.
- Optional: pour through a mesh strainer place over a large bowl to remove any large pieces
- Place a tablespoon of strawberry puree into the bottom of each parfait glass. Place in refrigerator.
- Set remaining puree aside to cool to room temperature - approximately 20 minutes (note - do not place in refrigerator as the mixture will begin to set up too quickly).
Add cream
- Place heavy cream in a mixing bowl. Using the whisk attachment on a hand- or stand mixture, begin whipping cream on medium speed. Continue whipping until medium peaks are reached. Medium whipping peaks hold their shape with tips that curl slightly when the beaters are lifted.1¼ Cup Heavy cream
- Add a few tablespoons of whipped cream to the cooled strawberry mixture and stir.
- Add remaining whipped cream to strawberry mixture and fold gently until no white streaks remain. Do not overfold else you will deflate the mousse.
Assemble strawberry mousse parfaits
- Remove parfait glasses from the refrigerator and divide the mousse evenly among them, either by spooning it in or piping with a pastry bag.
- Jiggle each parfait glass to create a smooth layer of mousse.
- Place parfaits in refrigerator for 2 hours or until mousse is set.
Optional - topping
- Dice strawberries into ¼" cubes and place in a bowl. Sprinkle granulated sugar over strawberries.4 Ounces Strawberries, 2 Tablespoons Granulated sugar
- Cover bowl and set aside for 1 hour to allow strawberries to soften and release juices.
- Remove strawberry mousse parfaits from refrigerator. Divide strawberries evenly between each glass, reserving a few to add over cream topping.
- Whip heavy cream and powdered to medium peaks. Transfer cream to a pastry bag and pipe swirls of cream over each parfait. Alternatively, scoop dollops of cream into each parfait glass.½ Cup Heavy cream, 2 Tablespoons Powdered sugar
- Add strawberries and drizzle juice over top of cream.
Video
Notes
- Keep strawberry mousse parfaits in refrigerator until ready to serve (up to two days). For the freshest taste, these parfaits are best served the day they're made.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 4gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 118mgSodium: 31mgPotassium: 275mgFiber: 2gSugar: 24gVitamin A: 1544IUVitamin C: 68mgCalcium: 88mgIron: 1mg
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