Today, we are making strawberry mousse using fresh strawberries. It tastes very strawberry and so so good…the flavor is vivid, light, airy, and not hard like some of the mousse you might had before.
Today, I will also share how to make a very simple strawberry sauce to go with it which you can make in a minute. It adds extra deliciousness to the mousse. 
I’ll share how to make it step by step, including all the crucial points so that you can make your own at home. Hope you’ll enjoy it!

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Ingredients To Make Strawberry Mousse
[Strawberry Mousse]
• Gelatin (bloom 230): 7.5 g | 0.26 oz
* When using gelatin powder: Mix it with 40 g | 1.4 oz (1/6 US cup) of icy cold water and wait for 10 minutes.
* When using gelatin sheets: Soak them in icy cold water. Wait for about 10 minutes.
• Strawberry, pureed and strained: 230 g | 8.1 oz (1 US cup)
• Lemon juice: 35 g | 1.2 oz (2 Tbsp + 1 tsp)
• Heavy cream: 245 g | 8.6 oz (1 US cup)
• Egg white: 75 g | 2.6 oz (2 large eggs)
• Granulated sugar for hot syrup: 130 g | 4.5 oz (2/3 US cup) * Updated. I lately cut off the sugar for egg whites as shown in the video and added more in the hot syrup instead just to make the process a little bit easier.
• Water: 60 g | 2.1 oz (4 Tbsps)
[Strawberry Sauce]
• Strawberry, pureed and strained: 150 g | 5.3 oz (2/3 US cup)
• Granulated sugar 13 g | 0.4 oz (1 Tbsp)
• Lemon juice: 1/2 Tbsp

* Upon request, the amount of each ingredient has been adjusted to 1.5 times from the original recipe I shared on YouTube so that everyone can make this recipe with 1 bag of gelatin powder. 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

📖 Get the written steps + the printable recipe from my blog!:
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TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
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[STAND MIXER]
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[GELATIN SHEET]
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[DIGITAL THERMOMETER]
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[FOOD PROCESSOR]
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