Strawberry Mousse Cups
These strawberry mousse cups are the perfect and easy dessert to make for dinner get togethers or Mother's Day brunch.
Equipment
- 1 Food Processor
- 1 Blender
Ingredients
- 16 oz Fresh or Frozen Strawberries
- 4 oz Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Peel
- 2-3 pinches Black Pepper Powder optional
- ¼ teaspoon Cardamom Powder optional
- ¼ teaspoon Nutmeg Powder optional
- ⅛ teaspoon Powdered Ginger optional
- 2-3 tablespoon Water
For the Mousse
- 1 pint Heavy Whipping Cream
- 1 tablespoon Vanilla Extract
Cookie Base
- 16 Biscoff Cookies
- 3 tablespoon Salted/ Unsalted Butter
For topping
- 5-6 Strawberries
- Mint leaves
Instructions
- Place the cookies and the butter in the food processor. Pulse or run the food processor at a low speed until the cookies are fully crumbled and combined with the butter. Place 3-4 tablespoon of this cookie mixture in each of the cups and press it in gently ensuring it is leveled evenly. Once all the cups are filled, place in the refrigerator to chill.
- Place the cleaned strawberries in a blender and blend until completely smooth.Add 2-3 tablespoon of water if needed while blending. Place this puree in a sauce pan along with the sugar, lemon juice, lemon peel and place on the stove. Bring it to a gentle simmer and keep stirring to ensure nothing sticks to the bottom of the pan or burns.
- Once the reduction has reached the consistency of a thick sauce, add the spices (if using) and mix well. Take off the heat and let this cool down completely.
- Once the reduction has completely cooled, place the heavy whipping cream in a large bowl(if using the hand blender) or the mixing bowl of stand mixer. Blend until the cream is full whipped. Now add the reduction to this whipped cream. Gently whip again thoroughly until all of the reduction is combined with the whipped cream.
- Let this strawberry mousse chill in the refrigerator until ready to serve. When ready, spoon the mousse on top of the cookie layer. Top with fresh halves strawberries and mint leaves before serving.
Notes
- You can either fill the cups completely with the mousse (on top of the cookie base) and level it at the top for a cleaner, professional looking presentation before grassing. I decided to spoon/pipe partly for a more rustic/home made look.
- Play around with other spices like fennel, cinnamon, thyme, basil etc which all go pretty well with strawberry.
- To let the cookie base fully set, press it in gently and let it chill for 2-3 hours. However, you can press it in and spoon the mousse on top right away to serve.
- Try making the mousse with different berries like blueberry, raspberry, black, Marion berry etc