Uploaded July 2025 | Updated September 2026, 3 weeks ago
Recipe below for this refreshing mousse dessert! In this delicious strawberry basil mousse, expect an airy taste of summer with each bite of this ethereal make-ahead dessert. The subtle hint of basil updates a classic method for making this fruit mousse.
--------
Makes 4 individual desserts
Prep Time: 20 minutes
--------
• Ingredients •
¾ cup (175 mL) whipping cream
1 tsp vanilla extract
2 1/2 cups (625 mL) sliced fresh strawberries
6-8 large basil leaves
2 tsp fresh lemon juice
1 ½ tsp (5 g) gelatin powder**
6 Tbsp (90 mL) cold water, divided
1 egg white
1/4 cup (50 g) granulated sugar, plus extra for the strawberry sauce
Quartered fresh strawberries & basil leaves, for garnish
NOTE: Agar agar powder makes an excellent substitution for gelatin powder. Use the same volume measure of agar powder in place of the gelatin, but after soaking in water, bring it up to a full simmer with the added strawberry purée, whisking until smooth. Allow to cool before using.
--------
• Directions •
1. Whip the cream to a soft peak, stir in the vanilla and chill until ready to use.
2. Purée the strawberries, basil leaves, and lemon juice, then strain out the seeds. Measure 1 cup (250 mL) of this for the mousse and reserve any extra to pour on top of the mousse, sweetening to taste. Set aside (chill the extra sauce).
3. Measure the gelatin powder into a small dish and cover with 4 Tbsp (60 mL) of the cold water, stir and set aside for 2 minutes. Add ¼ cup (60 mL) of the strawberry purée to this and melt the gelatin either on the stovetop over medium-low heat or in the microwave for 10-15 seconds, stirring until the gelatin has melted**. Set aside to cool.
4. Whip the egg white in a clean bowl on high speed until frothy.
5. Pour the remaining 2 Tbsp (30 mL) of water and the sugar into a small saucepan and bring up to a boil over medium-high heat. Boil this until it reaches 240F (116C) on a digital thermometer (or if you don’t have one, time the sugar 60 seconds from the point it begins to boil).
6. With the beaters on high speed, pour the hot sugar into the whipping egg whites (take care to pour the sugar down the side of the bowl and not into the beater heads while adding, to prevent splashing). Continue to whip on high speed until the whites hold a stiff peak, about a minute (still warm is OK). Reduce the beater speed to low and whip in the gelatin mixture.
7. By hand, whisk the strawberry purée into the meringue and then fold in the whipped cream in two additions – don’t worry if the mousse liquifies a little. Pour the mousse into 4 serving glasses or dishes and chill uncovered for at least 3 hours, up to a day ahead.
8. To serve, pour the reserved strawberry sauce on top of the mousse and arrange a few berry quarters and a basil leaf on top.
Recipe below for this refreshing mousse dessert! In this delicious strawberry basil mousse, expect an airy taste of summer with each bite of this ethereal make-ahead dessert. The subtle hint of basil updates a classic method for making this fruit mousse.
--------
Makes 4 individual desserts
Prep Time: 20 minutes
--------
• Ingredients •
¾ cup (175 mL) whipping cream
1 tsp vanilla extract
2 1/2 cups (625 mL) sliced fresh strawberries
6-8 large basil leaves
2 tsp fresh lemon juice
1 ½ tsp (5 g) gelatin powder**
6 Tbsp (90 mL) cold water, divided
1 egg white
1/4 cup (50 g) granulated sugar, plus extra for the strawberry sauce
Quartered fresh strawberries & basil leaves, for garnish
NOTE: Agar agar powder makes an excellent substitution for gelatin powder. Use the same volume measure of agar powder in place of the gelatin, but after soaking in water, bring it up to a full simmer with the added strawberry purée, whisking until smooth. Allow to cool before using.
--------
• Directions •
1. Whip the cream to a soft peak, stir in the vanilla and chill until ready to use.
2. Purée the strawberries, basil leaves, and lemon juice, then strain out the seeds. Measure 1 cup (250 mL) of this for the mousse and reserve any extra to pour on top of the mousse, sweetening to taste. Set aside (chill the extra sauce).
3. Measure the gelatin powder into a small dish and cover with 4 Tbsp (60 mL) of the cold water, stir and set aside for 2 minutes. Add ¼ cup (60 mL) of the strawberry purée to this and melt the gelatin either on the stovetop over medium-low heat or in the microwave for 10-15 seconds, stirring until the gelatin has melted**. Set aside to cool.
4. Whip the egg white in a clean bowl on high speed until frothy.
5. Pour the remaining 2 Tbsp (30 mL) of water and the sugar into a small saucepan and bring up to a boil over medium-high heat. Boil this until it reaches 240F (116C) on a digital thermometer (or if you don’t have one, time the sugar 60 seconds from the point it begins to boil).
6. With the beaters on high speed, pour the hot sugar into the whipping egg whites (take care to pour the sugar down the side of the bowl and not into the beater heads while adding, to prevent splashing). Continue to whip on high speed until the whites hold a stiff peak, about a minute (still warm is OK). Reduce the beater speed to low and whip in the gelatin mixture.
7. By hand, whisk the strawberry purée into the meringue and then fold in the whipped cream in two additions – don’t worry if the mousse liquifies a little. Pour the mousse into 4 serving glasses or dishes and chill uncovered for at least 3 hours, up to a day ahead.
8. To serve, pour the reserved strawberry sauce on top of the mousse and arrange a few berry quarters and a basil leaf on top.
