Esta mousse de morango é a sobremesa perfeita para celebrar a doçura da fruta fresca. Com uma textura incrivelmente leve e arejada, é uma receita simples que transforma poucos ingredientes num final de refeição elegante e delicioso. Ideal para um dia quente de verão ou para um jantar especial, é uma sobremesa que agrada a todos.

Ingredientes

  • 1 pequeno recipiente (aproximadamente 8 onças / 250 gramas) morangos frescos, enxaguados e descascados e cortados em metades
  • 1/2 xícara de açúcar granulado + mais de acordo com o seu gosto
  • 1 colher de sopa de água
  • 2 colheres de chá de gelatina em pó sem sabor
  • 1 xícara de creme pesado, batido

Preparação

  1. Coloque os morangos em uma panela média, adicione o açúcar e a água e cozinhe em fogo médio-baixo. Mexa delicadamente até o açúcar se dissolver.
  2. Cozinhe por 10 minutos ou até que os morangos estejam macios e o líquido seja xaroposo.
  3. Processar a mistura de morango e gelatina em um processador de alimentos até ficar homogéneo. Separe para esfriar.
  4. Dobre através do creme. Despeje em copos de 4 (1/2 xícara) ou copos e leve à geladeira por 30 minutos ou até definir.
  5. Decore cada porção com uma colherada de chantilly ou cobertura não-láctea batida, um morango e um raminho de hortelã, se desejar.

Ready for a light, airy, and fruity dessert? The English recipe is just below.

Strawberry Mousse

This delightful strawberry mousse is the epitome of a simple, elegant dessert. It captures the pure flavour of fresh strawberries in a light, airy texture that is utterly irresistible. Unlike heavier, classic mousses that rely on eggs, this version uses gelatine and whipped cream to create its beautifully smooth and delicate set, making it wonderfully quick and straightforward to prepare.

The key to a vibrant, flavourful mousse is using ripe, seasonal strawberries at their peak. The dessert gets its body from a simple strawberry purée, which is then lightened with clouds of softly whipped double cream. It’s important to let the strawberry mixture cool completely before folding in the cream; if it’s even slightly warm, it will melt the cream and the mousse will lose its light, airy volume.

This mousse is a perfect make-ahead dessert for a dinner party or a special family meal. Serve it chilled in individual glasses or ramekins, garnished simply with a slice of fresh strawberry and a sprig of mint. For an extra touch of texture, you could serve it with some crisp shortbread biscuits on the side.

Ingredients

  • 1 small punnet (approx. 250g / 8 ounces) of fresh strawberries, rinsed, hulled, and halved
  • 1/2 cup (100g) of granulated sugar, plus more to taste
  • 1 tablespoon of water
  • 2 teaspoons of unflavoured powdered gelatine
  • 1 cup (240ml) of double cream

Method

  1. In a medium saucepan, combine the halved strawberries, sugar, and water. Place over a medium-low heat and stir gently until the sugar dissolves.
  2. Continue to cook for about 10 minutes, stirring occasionally, until the strawberries are very soft and the liquid has become syrupy.
  3. Transfer the hot strawberry mixture to a food processor or blender. Add the powdered gelatine and blend until the mixture is completely smooth. Ensure the mixture is hot enough to fully dissolve the gelatine granules.
  4. Pour the purée into a bowl and set it aside to cool completely to room temperature.
  5. In a separate, chilled bowl, whip the double cream until it holds soft peaks. Be careful not to over-whip.
  6. Gently fold the whipped cream into the cooled strawberry purée using a large metal spoon or spatula, until just combined and there are no streaks remaining.
  7. Divide the mousse mixture between 4 small glasses or ramekins. Chill in the refrigerator for at least 30-60 minutes, or until set.
  8. Before serving, you can decorate each portion with an extra dollop of whipped cream, a fresh strawberry, and a sprig of mint, if desired.