Strawberry Mousse for two.
When I taste a dessert that I really like, I get really still and let the chills go down the backs of my arms.
This is one of those chill-inducing desserts. It tastes so light and creamy, yet the flavors are complex, if that makes sense.
Have you ever dipped a strawberry in sour cream and then rolled it in brown sugar? That’s what this reminds me of. The tang from the sour cream and cream cheese just cozies right up to the berries.
I saw this recipe for blueberry mousse a while ago, and it kept haunting me. I pinned it, saved it, screen-shotted it. The colors just spoke to me.
But when it came time to make it, I was overflowing with strawberries.
After one taste of my strawberry version, I knew I had made the right decision.
It’s one of those desserts that you say you’re just going to take one bite and save your calories for something else (like a chocolate dessert for two), and then you quickly polish off the entire jar.
It’s light, creamy and fluffy. It’s like eating sweet, tangy, creamy air (wait, does that even sound good?)
I used a 1/2 cup of my small batch strawberry jam as the fruit part for this recipe.
You can substitute a high-quality store-bought jam, if you like, or you can cook down 1 cup of finely diced strawberries (about 10 ounces) with 1/4 cup sugar until jammy. Let it cool, and then use that here.
To be honest, after tasting this, I tried to make an even simpler version for you. I tried to omit parts of the recipe and just strip it down to jam, whipped cream and yogurt. It didn’t work. The recipe is perfect on its own (and who am I to mess with a Food & Wine recipe too much, honestly?). They nailed it. I just switched out the fruit.
And I just realized I should make blueberry AND strawberry mousse dessert cups for 4th of July this year.
Fresh strawberry mousse for two.
25 minPrep Time
25 minTotal Time
- 1/2 cup strawberry jam
- 1/4 teaspoon kosher salt
- 1/3 cup sour cream
- 3 ounces cream cheese
- 1/3 cup heavy cream
- 1 tablespoon powdered sugar (optional)
- Place the jam, salt, sour cream, and cream cheese in a blender (or food processor).
- Puree until smooth.
- In a separate bowl, add the heavy cream and whip until soft peaks formed.
- Fold the two mixtures together, and then taste. If you think it needs to be sweeter, add the powdered sugar. (I think it's perfect as-is, but that's just me).
- Divide between two serving bowls, and chill for a bit before serving.
*If you use the jam from my recipe, it's best to let it cool. If you're going to substitute store-bought jam, make sure it's a high-quality one.