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.
Have you seen my 5-minute easy chocolate mousse recipe, too?
Strawberry Mousse (in the blender)
Ingredients
- 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)
Instructions
- 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.
Notes
*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.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 60 Total Fat: 5g Saturated Fat: 3g Cholesterol: 23mg Sodium: 503mg Carbohydrates: 2g Sugar: 2g Protein: 2g
This looks sinfully good! The light, fluffy, airy factor in the summer especially, I know I could just keep eating this forever!
Aww thanks, babe! I’d like to feed you :)
i used to love strawberries with sour cream and brown sugar! i was the kid who hovered over them and didn’t leave that spot lest i not get my fill of them. this sounds like such a delicious variation, and perfect for lazily eating spoonfuls of.
I usually can’t keep strawberries long enough to make anything with them, but this looks like a good reason to exercise some self-restraint! :)
You’re a genius!
oooohmygoshhhh. My hubby would love these!!!
Well…. Another MUST MAKE NOW!! dessert…. sigh
Strawberries are always my favorite, and they are like CANDY right now!!! This sounds like my kind of summer sweet treat :)
What a simple & gorgeous summer recipe! I am literally day-dreaming about eating spoonfuls of strawberry creamy air now (not weird at all).
OOOh, this is a must try! For 6 bowls the ingredients must be x3, right?
Yep! I just tripled it for a dinner party the other night, and added 1.5 tablespoons of rose water :)
I’m gonna try this on Friday when I have my next day off cause it just sounds yummy. I have a lot of strawberries and I even some Blackberries so I might try them also have to double the recipe though.
I think you will love it, Mary Ann! :)
Can you make this as a cake filling or is it too soft?
Hmmm…I think it would work well as a cake filling! Delicious!
All I can say is YUM! I made your easy strawberry jam and once cooled I whipped this up. I did not need to add the sugar. It was so easy to make and very quick. Thank you, again for another great recipe!
I didn’t have sour cream on hand, but had plain Greek yogurt. Turned out great!
This looks fabulous! Maybe check the nutritional amounts, however?
Yes, my nutritional calculator is acting up! It’s like it doesn’t want anyone to eat LOL
Hi! How well does this mousse retain its shape since it is without gelatin? Is this something that would work well for an entremet that will be mirror glazed?
No, I wouldn’t use it for that. The cream cheese does help it firm up a bit, but not like gelatin does.