📝 Ingredients (Makes 6–8 small cups)
- 2 cups fresh strawberries (about 300g), hulled
- 1 cup cold heavy whipping cream (250ml)
- ½ cup sweetened condensed milk (120ml) – adjust to taste
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, if strawberries aren’t sweet)
- ¼ cup finely diced strawberries (optional, for texture)
👩🍳 Instructions
1️⃣ Prepare the Strawberries
- Wash and hull strawberries.
- Blend until completely smooth.
- Taste and add powdered sugar if needed.
- Chill the puree in the fridge for 10–15 minutes (helps keep mousse fluffy).
2️⃣ Whip the Cream
- In a cold mixing bowl, pour in cold heavy cream.
- Beat on medium-high speed until soft peaks form.
(Soft peaks = when you lift the beater, the cream gently folds over.)
⚠️ Do not overwhip or it will turn grainy.
3️⃣ Combine
- Gently fold in the sweetened condensed milk and vanilla.
- Slowly fold in the chilled strawberry puree.
- Mix gently until smooth and evenly pink.
4️⃣ Add Texture (Optional)
- Fold in finely diced strawberries for small fruit bits like in the picture.
5️⃣ Chill
- Spoon into small cups.
- Refrigerate for 2–3 hours until set and fluffy.
❄️ Storage
- Keep refrigerated up to 2 days.
- Best served cold.
🔒 For a Firmer, Party-Perfect Version
If you want it to hold shape longer:
- Dissolve 1 teaspoon unflavored gelatin in 2 tablespoons warm water.
- Let cool slightly.
- Mix into the strawberry puree before folding into the cream.
If you’d like, I can also give you:
- 🥥 A dairy-free version
- 🍫 A strawberry chocolate version
- 🥭 The same recipe using mango or mixed berries
