• Strawberry Mousse Recipe (Spring 2024)

Strawberry mouse

Enjoy this recipe to celebrate our newly released Rosé!

Strawberry Mousse with Rosé Jelly
(makes four servings)

For the mousse:
1 tsp of gelatin powder
5 oz strawberries
0.4 oz freeze dried strawberries
5 fl oz whole milk
2 egg yolks
2 oz  sugar
1 tbsp lemon juice
6 fl oz heavy whipping cream

For the jelly:
1 cup of Rosé
1 tsp of gelatin powder

To make the mousse, bloom the gelatin in a small bowl with one tablespoon of water and let sit for five minutes.

Purée the freeze-dried strawberries until they are a smooth powder and set aside. Purée the other strawberries, sieve them as well for seeds then set aside.

Heat milk in a pan until almost boiling. Whisk egg yolks and sugar until pale and creamy, then slowly whisk in the hot milk a little bit at a time. Once the milk has been incorporated into the egg/sugar mixture, pour the whole mixture into the pan. Add the gelatin and stir continuously until it starts to thicken, but at no point should it boil (this will curdle the eggs and prevent the gelatin from setting).  Remove from heat and pour the mixture into a clean bowl. Let this sit for five minutes to cool a little, then fold in the strawberry purée, the freeze-dried strawberry powder, and the lemon juice. Press plastic wrap into the top of the mixture to prevent a skin from forming and let cool in the fridge for at least 30 minutes.

After 30 minutes, whip the cream until it holds a soft peak and fold this into the cooled strawberry mixture (if your strawberry mixture has set too firmly, use electric beaters to whip it to a foldable state). Gently spoon the mixture into your desired serving containers and smooth the top as best as you can. Chill in the fridge for at least one hour.

After an hour, remove the mousse from the fridge and put it in the freezer while you prepare the jelly. Bloom the gelatin in a small bowl with one tablespoon of water and let sit for five minutes. In a saucepan, heat the Rosé until it’s just about to boil. Remove from heat and add the gelatin. Stir the mixture until the gelatin is completely dissolved. Let the mixture sit for 10 minutes, it needs to cool just enough so that it starts to set a little around the edges. Once the gelatin has cooled a bit, remove the mousse from the freezer and gently pour the Rosé mixture over top. Return the mousse to the fridge and let sit for 30 minutes to an hour, until the jelly on top has set.

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