⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember the first time I tried balsamic vinegar with strawberries. It was at a small cafe during a trip to Italy, and the combination was surprisingly delightful. The slight acidity of the balsamic elevated the natural sweetness of the berries, creating a flavor profile that was both sophisticated and comforting. That experience inspired me to create this White Balsamic Strawberry Mousse, which is now a staple at my summer dinner parties. It's a delightful treat, even if my attempt at making it last week ended with a bit of a... strawberry explosion in the kitchen. Let's just say, wear an apron!
This mousse is more than just a dessert; it's an experience. The creamy texture, the bright strawberry flavor, and the hint of white balsamic create a symphony of sensations that will leave you wanting more. What does this mean for you? It means you're about to embark on a culinary adventure that will elevate your dessert game to a whole new level. Whether you're celebrating a special occasion or simply treating yourself, this mousse is sure to impress. Plus, who can resist a dessert that's both delicious and visually stunning? Not me, that's for sure!
Required Equipments
- Saucepan
- Blender or Immersion Blender
- Fine-Mesh Sieve
- Mixing Bowls
- Electric Mixer
- Serving Glasses or Ramekins
White Balsamic Strawberry Mousse: Frequently Asked Questions
White Balsamic Strawberry Mousse
Indulge in the delicate sweetness of White Balsamic Strawberry Mousse, a refreshing dessert that balances the tartness of strawberries with the subtle tang of white balsamic vinegar. This elegant mousse is light, airy, and perfect for impressing your guests.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by hulling and slicing 1 pound of fresh strawberries. Reserve a few slices for garnish.
- In a medium saucepan, combine the sliced strawberries with 1/4 cup of granulated sugar and 2 tablespoons of white balsamic vinegar. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 8-10 minutes).
- Use an immersion blender or transfer the strawberry mixture to a regular blender and puree until smooth. Strain the puree through a fine-mesh sieve to remove any seeds. This will ensure a silky-smooth mousse. Let the puree cool slightly. If your puree is too warm, it could melt the gelatin later on.
- In a small bowl, sprinkle 1 1/2 teaspoons of powdered gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom (soften).
- Heat the bloomed gelatin in the microwave for 10-15 seconds, or until completely dissolved. Alternatively, you can heat it in a double boiler. Be careful not to overheat the gelatin, as this can ruin its setting properties.
- Whisk the dissolved gelatin into the slightly cooled strawberry puree. Make sure it's fully incorporated.
- In a large mixing bowl, combine 1 cup of heavy cream and 2 tablespoons of powdered sugar. Use an electric mixer to whip the cream until stiff peaks form. Be careful not to overwhip the cream, or it will turn into butter.
- Gently fold the whipped cream into the strawberry puree mixture in two additions. This will help maintain the airiness of the mousse.
- Divide the mousse evenly among 4-6 serving glasses or ramekins.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. Patience is key here!
- Before serving, garnish the mousse with fresh strawberry slices, a drizzle of white balsamic glaze (optional), and a sprig of mint (optional). Enjoy this elegant and refreshing dessert!
📝 Notes
- For a vegan option, substitute the gelatin with agar-agar and use coconut cream instead of heavy cream. Remember, it won't be the exact same. So expect something different
- Adjust the amount of white balsamic vinegar to your liking, depending on how tart you want the mousse to be.
- Make sure the strawberry puree is not too warm when adding the gelatin to prevent clumping.
- Don't overwhip the cream, or it will become grainy. Stop when stiff peaks form. (You know... peaks that stand up!)
🍎 Nutrition
Calories: 220 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 2 g
Calcium: 30 mg
