Velvety Strawberry Mousse With Rose Infused Strawberry Sauce

Looking for a dessert that’s both elegant and incredibly delicious? This Velvety Strawberry Mousse with Rose Infused Strawberry Sauce is a showstopper! It’s a delightful combination of light, airy mousse and a fragrant, fruity sauce that will tantalize your taste buds. Perfect for a romantic evening, a special occasion, or simply a sweet treat to brighten your day, this mousse is surprisingly easy to make and guaranteed to impress. The rose water adds a sophisticated floral note that elevates the classic strawberry flavor to new heights. Let’s dive into the ingredients you’ll need to create this dreamy dessert!

Ingredients You’ll Need

• 300g Fresh Strawberries (2 cups) – Mousse Base: These are the star of the show! Choose ripe, fragrant strawberries for the best flavor. Look for berries that are bright red, firm, and have fresh green caps. These will be pureed to create the luscious strawberry base of the mousse.
• 250ml Heavy Whipping Cream (1 cup) – Mousse: Essential for creating the light and airy texture of the mousse. Ensure the cream is very cold before whipping for optimal volume and stability. We’re aiming for soft peaks, so don’t overwhip!
• 80g Powdered Sugar (2/3 cup) – Mousse: Also known as confectioners’ sugar, powdered sugar dissolves easily into the strawberry puree and cream, providing sweetness without any graininess. It also helps stabilize the whipped cream.
• 1 tsp Alcohol-Free Vanilla Extract – Mousse: A classic flavor enhancer that complements the strawberries beautifully. Using alcohol-free vanilla ensures the recipe is suitable for all.
• 2 tsp Agar-Agar Powder – Mousse Setting Agent: A vegetarian and vegan alternative to gelatin, agar-agar is derived from seaweed. It’s a powerful setting agent, so precise measurement is key. It provides the structure for the mousse to hold its shape.
• 60ml Water (1/4 cup) – Agar Solution: Used to dissolve the agar-agar powder and activate its setting properties. The agar-agar needs to be fully dissolved and brought to a boil to work effectively.
• 60ml Aquafaba (1/4 cup) – Egg-White Substitute: The liquid from canned chickpeas! Don’t discard it – it’s a fantastic vegan substitute for egg whites, whipping up into a light and airy foam that adds volume and stability to the mousse.
• 200g Fresh Strawberries (1 cup) – Sauce: More strawberries for the sauce! These will be cooked down to create a vibrant and flavorful sauce.
• 30g Granulated Sugar (2 tbsp) – Sauce Sweetener: Provides sweetness to balance the tartness of the strawberries and lemon juice in the sauce.
• 1 tbsp Fresh Lemon Juice (1 tbsp) – Sauce Acidity: Brightens the flavors of the sauce and adds a lovely tanginess. Freshly squeezed lemon juice is always best.
• 1/2 tsp Rose Water (Alcohol-Free) – Floral Twist: The secret ingredient! Rose water adds a delicate floral aroma and flavor that perfectly complements the strawberries. Be sure to use alcohol-free rose water.
• Pinch of Salt – Sauce Seasoning: Enhances the sweetness and balances the flavors in the sauce.
• 2 tbsp Toasted Almond Slivers – Garnish: Adds a delightful crunch and nutty flavor to the finished dessert. Toasting the almonds brings out their aroma and flavor.
• Few Fresh Mint Leaves – Garnish: Provides a pop of color and a refreshing aroma.

Ingredient Substitutions

While this recipe is designed for optimal flavor and texture, here are a few substitutions you can make if needed:

• Agar-Agar: If you prefer, you can use gelatin, but be aware that this will make the recipe unsuitable for vegetarians and vegans. Use approximately 1 tablespoon of powdered gelatin for every 2 teaspoons of agar-agar.
• Aquafaba: If you don’t have aquafaba, you can try using whipped egg whites (if not vegan).
• Rose Water: If you’re not a fan of rose flavor, you can omit it or substitute it with a tiny drop of orange blossom water.

Detailed Instructions for a Perfect Strawberry Mousse

1. Prepare the Strawberries: Begin by thoroughly washing all 300g of fresh strawberries. This removes any dirt or residue. Set aside approximately ½ cup of whole, beautiful strawberries for a vibrant garnish later. The remaining strawberries will be used for both the sauce and the mousse base.
2. Craft the Rose-Infused Strawberry Sauce: In a small saucepan, combine the 200g of reserved strawberries, 30g of granulated sugar, 1 tablespoon of fresh lemon juice, and a tiny pinch of salt. Cook over medium heat, stirring frequently. The goal is to gently break down the strawberries and allow the sugar to dissolve, creating a slightly thickened consistency – this should take around 8 minutes.
3. Infuse with Rose & Blend: Once the sauce has thickened, remove it from the heat. This is the moment to introduce the floral elegance of rose water – stir in ½ teaspoon. Then, carefully transfer the mixture to a blender and blend until completely smooth. For the most refined texture, pass the blended sauce through a fine-mesh sieve to remove any seeds. Allow the sauce to cool to room temperature while you prepare the mousse.
4. Activate the Agar-Agar: Agar-agar is the key to setting our mousse without using gelatin. In a small saucepan, dissolve 2 teaspoons of agar-agar powder in 60ml of water. Bring the mixture to a boil, then reduce the heat and simmer for 1 minute, stirring constantly to ensure the agar-agar is fully dissolved. Remove from heat.
5. Puree the Mousse Base: In a blender or food processor, combine the remaining 300g of strawberries, 80g of powdered sugar, and 1 teaspoon of alcohol-free vanilla extract. Blend until you achieve a perfectly silky-smooth puree.
6. Combine Agar-Agar & Strawberry Puree: This step requires a bit of speed! While the agar-agar solution is still warm (but not scalding), slowly whisk it into the strawberry puree. Whisk vigorously and continuously to prevent any lumps from forming. The mixture will start to thicken slightly as the agar-agar sets.
7. Cool & Fold in Whipped Cream: Allow the strawberry-agar mixture to cool until it’s just warm to the touch – around 35°C / 95°F. This is crucial; adding cold cream to a hot mixture can cause it to separate. Gently fold in the 250ml of softly whipped cream. Be careful not to overmix, as you want to preserve the airiness of the cream.
8. Whip the Aquafaba: Aquafaba, the liquid from canned chickpeas, is our vegan-friendly egg white substitute. In a clean, dry bowl, whip the 60ml of aquafaba with a pinch of salt using an electric mixer until stiff, glossy peaks form. This may take a few minutes, but it’s worth the effort for the light and airy texture it provides.
9. Gently Fold in Aquafaba: With a delicate hand, gently fold the whipped aquafaba into the strawberry-cream mixture. Use a figure-eight motion to incorporate the aquafaba without deflating it. This step is vital for achieving the mousse’s signature velvety texture.
10. Chill & Set: Spoon the mousse into individual serving glasses or ramekins, smoothing the tops with a spatula. Cover the glasses with plastic wrap (pressing it directly onto the surface of the mousse to prevent a skin from forming) and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to fully set.
11. Plate & Garnish: Just before serving, drizzle the cooled rose-infused strawberry sauce over each mousse in a beautiful, lazy spiral. Let the sauce pool slightly at the edges for a visually appealing effect. Sprinkle generously with toasted almond slivers for a delightful crunch. Add a few fresh mint leaves for a pop of color and freshness, and finish with a couple of whole strawberry pieces.

The Science Behind the Velvety Texture

This strawberry mousse isn’t just delicious; it’s a testament to the power of food science! Agar-agar, derived from seaweed, acts as a fantastic vegan setting agent. Unlike gelatin, it sets at a slightly warmer temperature, resulting in a smoother, more delicate texture. The aquafaba, surprisingly, mimics the properties of egg whites, creating a light and airy structure when whipped. The combination of these elements, along with careful folding techniques, is what gives this mousse its signature velvety mouthfeel.

Rose Water: A Flavorful History

Rose water has been treasured for centuries, originating in the Middle East and spreading throughout the world. Historically, it was used not only in culinary applications but also in perfumes and skincare. Its delicate floral aroma complements the sweetness of strawberries beautifully, adding a sophisticated touch to this dessert. The rose water in this recipe isn’t just about flavor; it’s a nod to a rich culinary tradition.

Tips for Perfect Aquafaba Whipping

Whipping aquafaba can be a little tricky, but with these tips, you’ll be successful every time! Ensure your bowl and whisk are impeccably clean and free of any grease. A pinch of cream of tartar can help stabilize the aquafaba. Whip on high speed for several minutes until stiff, glossy peaks form – it will take longer than whipping egg whites. Be patient, and you’ll be rewarded with a beautiful, airy meringue-like texture.

Strawberry Selection for Optimal Flavor

The quality of your strawberries will significantly impact the final flavor of the mousse and sauce. Choose ripe, fragrant strawberries that are deep red in color. If possible, opt for locally grown strawberries, as they tend to be more flavorful. Avoid strawberries that are bruised or moldy. The natural sweetness and aroma of high-quality strawberries will shine through in this dessert.

Frequently Asked Questions

Can I use frozen strawberries?

While fresh strawberries are preferred for the best flavor and texture, you can use frozen strawberries in a pinch. Be sure to thaw them completely and drain off any excess liquid before using them.

Can I make this mousse ahead of time?

Yes! The mousse can be made up to 24 hours in advance and stored in the refrigerator. However, it’s best to add the sauce and garnish just before serving to maintain their freshness.

Is agar-agar difficult to work with?

Not at all! Agar-agar is a simple setting agent to use. Just be sure to follow the instructions carefully and dissolve it completely in water before adding it to the mixture.

This Velvety Strawberry Mousse with Rose Infused Strawberry Sauce is a delightful treat that’s sure to impress. Don’t forget to save this recipe to your Pinterest board for easy access later!

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• Author: Lila Crawford
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Velvety Strawberry Mousse with Rose Infused Strawberry Sauce is an elegant and delicious dessert combining light, airy mousse with a fragrant strawberry sauce. It’s perfect for special occasions or a sweet treat, surprisingly easy to make and guaranteed to impress.

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Ingredients

Scale 1x2x3x

• 300g Strawberries (2 cups) – Mousse Base: Pureed for a luscious base.
• 250ml Heavy Whipping Cream (1 cup) – Mousse: Whipped to soft peaks for airy texture.
• 80g Powdered Sugar (2/3 cup) – Mousse: Dissolves easily for sweetness and stability.
• 1 tsp Vanilla Extract – Mousse: Enhances strawberry flavor.
• 2 tsp Agar-Agar Powder – Mousse Setting Agent: Vegetarian setting agent, measure precisely.
• 60ml Water (1/4 cup) – Agar Solution: Dissolves agar-agar.
• 60ml Aquafaba (1/4 cup) – Egg-White Substitute: Vegan substitute, whipped for volume.
• 200g Strawberries (1 cup) – Sauce: Cooked down for a vibrant sauce.
• 30g Granulated Sugar (2 tbsp) – Sauce Sweetener: Balances tartness.
• 1 tbsp Lemon Juice – Sauce Acidity: Brightens flavors.
• 1/2 tsp Rose Water – Floral Twist: Adds delicate floral aroma.
• Pinch of Salt – Sauce Seasoning: Enhances sweetness.
• 2 tbsp Toasted Almond Slivers – Garnish: Adds crunch and nutty flavor.
• Few Mint Leaves – Garnish: Adds color and freshness.

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Instructions

1. Prepare Strawberries: Wash 300g strawberries, reserve ½ cup for garnish.
2. Make Strawberry Sauce: Cook 200g strawberries, 30g sugar, 1 tbsp lemon juice for 8 minutes.
3. Infuse & Blend Sauce: Stir in ½ tsp rose water, blend until smooth, sieve.
4. Activate Agar-Agar: Dissolve 2 tsp agar-agar in 60ml water, boil & simmer 1 minute.
5. Puree Mousse Base: Blend remaining 300g strawberries, 80g sugar, 1 tsp vanilla.
6. Combine Agar & Puree: Whisk warm agar-agar into strawberry puree.
7. Fold in Whipped Cream: Cool mixture, gently fold in 250ml whipped cream.
8. Whip Aquafaba: Whip 60ml aquafaba until stiff peaks form.
9. Fold in Aquafaba: Gently fold whipped aquafaba into mixture.
10. Chill & Set: Spoon into glasses, chill for 2+ hours.
11. Plate & Garnish: Drizzle with sauce, sprinkle with almonds & mint.

Notes

For best results, use high-quality, ripe strawberries. Ensure the agar-agar is fully dissolved to achieve a smooth set.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Blending, Chilling
• Cuisine: International

Nutrition

• Serving Size: 1 serving
• Calories: 220 kcal
• Sugar: 20 g
• Sodium: 20 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 10 mg