Naturally sweet and amazingly creamy, this High Protein Strawberry Mousse tastes like homemade strawberry ice cream with a enhance of protein to retain you happy!
How to Make Strawberry Mousse
Mouse is a light and airy dessert – distinct than thick and creamy pudding, or custard, and certainly distinct than jello. Although it has elements of all of these, the essential is the whipping of components to incorporate lots of air.
This mousse recipe has fresh strawberries as the base which is just a easy puree combining strawberries and honey. After your puree is created, you will whip each the egg whites and the heavy cream separately till they attain stiff peaks.
Most mousse recipes do not add yogurt, but I wanted to enhance the nutrition in this recipe and so it tends to make the excellent ingredient for that objective.
After anything has been mixed separately, you will gently fold it all collectively. SO GENTLY!! You do not want to break the air bubbles that make this mousse light, airy and deliciously smooth.
The final step is to refrigerate to let it set. Then serve it will fresh strawberries on top rated!
Where Does the Protein in Strawberry Mousse Come From?
This recipe does not have protein powders, but makes use of complete foods that are naturally higher in protein! The two protein sources are egg whites and Greek yogurt. Both of these not only contribute protein, but also give this mousse an wonderful texture!
The egg whites make it airy and fluffy, and the Greek yogurt tends to make it creamy. Soooo excellent.
How Do I Thicken Mousse?
What if your mousse just is not as thick as you would like and you want to make it thicker? First, there are a couple of motives that your mousse could possibly be also runny:
- The egg whites didn’t set effectively. You want to beat your egg whites till they kind a stiff peak. It can be difficult to inform the distinction among soft peaks and stiff peaks. A stiff peak will stand straight up when you pull the mixture up. A soft peak will have a tendency to flop more than.
- Cream wasn’t beat extended sufficient. The identical notion applies right here as with the egg whites. Make positive you are beating it to the stiff peak stage.
- The mousse gets overmixed. When you are folding the components collectively, make positive you fold gently just till combined. If you stir or fold also considerably, it will break the air bubbles from the egg whites and your mousse could get a bit runny.
If you followed the recipe and none of these points are a difficulty in your mousse, there are a couple of selections you can attempt to add thickening to the mousse.
- Egg yolks. Egg yolks have a quite powerful thickening energy and can be added to mouse to make it thicker. To do this, bring a pot half filled with water to a boil. Add 1 egg yolk to a stainless-steel bowl for every single cup of completed mousse. Whisk the egg yolks till combined and heat them till they attain 160 F. Combine the egg yolks with the completed mousse.
- Cornstarch. This is type of a final solution simply because it will turn your mousse into more of a pudding. To do this, mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for each and every 1 cup of completed mousse. Add the cornstarch slurry to a smaller quantity of strawberry puree then heat it till it thickens. Let it cool to area temperature ahead of adding to your mousse.
How Long Does Mousse Take to Set in the Fridge?
For this mousse recipe, the best time is to let it set in the fridge for about 3-4 hours. You can verify it earlier and test if it has set to your preference.
What Are the Basic Ingredients for Mousse?
Mousse is created up of just a couple of components: the base, the aerator, the flavor enhancer, and the thickener. For this recipe, the base is the Greek yogurt, the aerator is the egg whites, the flavor enhancer is the strawberry puree and honey, and the thickener is heavy cream.
More of Our Favorite Strawberry Recipes
I WOULD Appreciate YOUR FEEDBACK! If you make this High Protein Strawberry Mousse recipe, will you leave a comment and star rating beneath? Your feedback is super valuable for SHK parents and other readers who are pondering about generating the recipe. Thank you!
- 1 cup strawberry puree 10-12 medium strawberries
- 3 tbsp honey
- 1 tsp lemon juice
- 1/2 cup Greek yogurt, plain
- 1/2 cup heavy cream
- 2 medium egg whites
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Blend strawberries in a blender till smooth. Stir in honey. Set aside.
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In a medium bowl, whisk egg whites with lemon juice with a hand mixer till they kind stiff peaks.
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In a stand mixer or an additional medium bowl, whip heavy cream till stiff peaks kind. Gently fold in Greek yogurt and strawberry puree.
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Lastly, quite gently fold in whipped egg whites attempting not to break the air bubbles. Place in the fridge for 3 hours or till thickened and set.
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Spoon into person containers and serve!
