Blend the strawberries in a food processor or blender until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, lemon juice, and liquor. Combine well.Pro tip - Straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
Optional - For a more concentrated flavor, this puree can be reduced to half in a small saucepan over medium heat.Pro tip - If you choose to reduce the strawberry puree, you will need to double the number of strawberries in the recipe to make 6 servings.
Save ½ cup puree aside for the top garnish. This is optional as well. If you plan to top with whipped cream instead of puree for the garnish, you can use all this puree in the mousse.
Next, sprinkle the gelatin with 2 tablespoons of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.Pro tip - If you have any white scum on top of the melted gelatin, take it out with a spoon.
Add the melted gelatin mixture to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then combine the two.Pro tip - Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
In the large bowl of a stand mixer with the whisk attachment, whip the cream with powdered sugar and vanilla extract until stiff peaks.
Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
Divide the mixture evenly between 6 individual 7oz glasses (or 10 x 4oz cups). Top with the remaining strawberry puree we saved earlier.Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
For garnish, you can top with a dollop of whipped cream and fresh strawberries. I used a slice of strawberry on each.
You can use fresh or frozen strawberries for the puree. However, if you use frozen strawberries make sure there is not too much water in the strawberries. If necessary, reduce the strawberry puree in a small saucepan.
If you choose to use agar-agar instead of gelatin. Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes
Use high percentage heavy cream so it stays fluffy for a longer time.
Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you