Strawberry mousse with Greek yogurt

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Strawberry mousse with Greek yogurt
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Strawberry mousse with Greek yogurt

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertsCuisine: InternationalDifficulty: Easy
Rations

8

rations
Preparation time

35

minutes
Cooking time

0

minutes
Calories

300

kcal
Cooling time

2

hours 
Total time

2

hours 

35

minutes
Modo cocción

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Ingredientes

  • 200 g Powdered sugar

  • 250 g Sweetened Greek yogurt

  • 750 g Strawberries

  • 400 ml Whipping cream

  • 50 ml Inverted sugar

  • 3 c.c teaspoons strawberry syrup

Pasos

  • Start by carefully washing the strawberries under cold water. Then, cut them into small pieces so that they can release all their juice and flavor. This will also make it easier to mix with the other ingredients.
  • In a bowl, add the sliced strawberries, the sweetened Greek yogurt and the powdered sugar. With the help of a blender, mix everything until you obtain a smooth and homogeneous preparation. This combination will be the base of your mousse. Once ready, let the mixture stand.
  • The next step is to whip the cream. Use a different bowl to whip the cream. Start beating without whipping completely, then add the invert sugar and continue beating until the cream reaches a firm but smooth texture.
  • Now, combine the whipped cream with the strawberries and yogurt mixture. To do so, use gentle, enveloping movements. This method is key to preserving the spongy texture of the mousse.
  • Finally, store the mousse in the refrigerator for at least 2 hours before serving. This refrigeration time will allow the flavors to fuse and intensify, resulting in an exquisite and refreshing dessert.

Notas

  • Make sure the strawberries are well dried after washing. Excess water can dilute the flavor of the mousse and affect its texture.
  • When you are mixing the strawberries, yogurt and powdered sugar, taste the mixture and adjust the sugar as needed. Depending on the sweetness of your strawberries, you may need more or less sugar.
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  • When whipping the cream, be careful not to whip it too much, as it may become lumpy. When the cream begins to form soft peaks, it is time to add the invert sugar.
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  • When you are combining the whipping cream with the strawberry mixture, do so gently so as not to deflate the cream. Use a spatula and stir the mixture in an encircling motion, from the bottom up, until well incorporated.
  • Refrigeration time is very important for this recipe. Do not skip this step, as it helps the mousse to set and the flavors to blend. For an even better result, you might consider refrigerating it overnight.
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  • You might consider garnishing the mousse with a few fresh strawberries or a dollop of whipped cream just before serving for an extra touch.
  • This recipe is very versatile. You could try other fruits or even add a little vanilla or lemon extract to the mixture to vary the flavor.
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  • For a more elegant presentation, consider serving the mousse in champagne flutes or individual dessert bowls.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 205g
  • Calories: 300kcal
  • Fat: 19g
  • Saturated Fat: 12g
  • Cholesterol: 54mg
  • Potassium: 200mg
  • Carbohydrates: 43g
  • Fiber: 2g
  • Sugar: 32g
  • Protein: 2.56g
  • Vitamin A: 200IU
  • Vitamin C: 40mg
  • Calcium: 100mg
  • Iron: 0.6mg
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Key points of the recipe

  1. Handling the cream: When whipping the cream, it is crucial not to over whip it. You should look for soft peaks and then add the invert sugar, continuing until a firm but smooth texture is obtained. This will ensure that the mousse retains its fluffy and airy texture.
  2. Integration of ingredients: When combining the whipped cream with the strawberries and yogurt mixture, do so with gentle, wrapping motions to avoid deflating the cream. This step is essential to preserve the light and airy texture that characterizes a perfect mousse.
  3. Cooling: Do not underestimate the importance of cooling time. Chill the mousse for at least 2 hours to allow the flavors to meld and the texture to settle. For optimal results, consider refrigerating it overnight before serving.

Pairing with wine

This strawberry mousse dessert is delicate, creamy and sweet, suggesting a pairing with a wine that can complement these flavors without overwhelming them. One option would be a sparkling rosé wine, which has a refreshing acidity and often notes of red berries that can complement the strawberries in the mousse.

A dessert wine such as a Moscato d’Asti could also be a good choice. These wines are light, sweet and often have fruit notes that can complement strawberries. In addition, the effervescence of Moscato d’Asti can provide a pleasant counterpoint to the creamy texture of the mousse.

Pairings to avoid: Strong red wines, such as a Cabernet Sauvignon, might be too overpowering for this delicate dessert. Similarly, dry white wines may not have enough sweetness to balance the sugar in the mousse.

Beer pairing

Pairing beer with desserts can be a bit more challenging, but not impossible. For this strawberry mousse, you might consider a wheat beer with fruit, which often have berry flavors and a light acidity that could complement the strawberries and creaminess of the dessert. A fruit Lambic beer, such as a Lindemans Framboise or Kriek, might also work well. These Belgian beers are often sweet and tart, with a strong fruit flavor that can highlight the strawberries in the mousse.

Pairings to avoid: Sour beers, such as IPAs, might be too strong for this smooth, sweet dessert. Also, dark, malty beers, such as stouts, may not complement the fruity flavors of the mousse.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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