Treat – FoodWatcher

Strawberry Mousse (3 Ingredients!)

This 3-ingredient strawberry mousse is light, fluffy, and bursting with berry flavor! Made with just strawberries, whipped cream, and a…

A Couple Cooks – Recipes worth repeating.

This 3-ingredient strawberry mousse is light, fluffy, and bursting with berry flavor! Made with just strawberries, whipped cream, and a touch of sweetness, it’s the perfect easy dessert for any occasion.

Here at A Couple Cooks we’ve been on a kick of creating 3 ingredient recipes, because who doesn’t love simplicity? (We’re even authors of a cookbook of simple recipes.) Here’s our latest simple dessert idea: this strawberry mousse recipe! A combination of ripe berries, heavy cream, and a touch of sweetener takes just minutes to whip up and makes a pile of fluffy, berry-scented goodness. We saw this concept on social media and created our own spin using maple syrup, an immersion blender, and a whisk. If you’re like us, add a handful of crushed pretzels for that nostalgic sweet and salty hit!

All you need are 3 ingredients for this strawberry mousse

There’s a certain satisfaction to making something with only 3 ingredients, right? This sweet treat is perfect for whipping up in a few minutes for dinner guests or with a kid in your life. You’ll need a small blender (or blender, keep reading for why), a whisk, and this handful of ingredients to make this lusciously fluffy berry mousse. Here are the ingredients you’ll need:

Strawberries: Try to find the ripest, reddest berries you can. Bonus points for local berries! Keep in mind that out of season berries can be tart and tasteless, so making this in the winter months it’s not as tasty (though you can add more sugar to compensate).
Pure maple syrup, honey or sugar: We like this dessert best sweetened with maple syrup, particularly the type marked “Grade A: Dark Color and Robust Flavor” in the US. We find it has the best flavor and avoid any syrups marked amber. Honey works well as a sweetener as well, as does granulated sugar.
Heavy cream: This ingredient is what makes the magic! There are no substitutes for heavy cream here, since the dairy fat is what makes the fluffy texture.

A delicious shortcut for mousse

We will admit this strawberry mousse is not “technically” a traditional mousse like this chocolate mousse, which is cooked on the stovetop and thickened with eggs. Think of it as a delicious shortcut! Because of that, the texture is more light and fluffy than a standard mousse. You can refrigerate the mousse after whipping it up, which helps to make more of a “set” texture.

You can adjust the sweetness to taste

We like making this strawberry mousse recipe with 2 tablespoons sweetener, which makes for a lightly sweet mousse. But if you’re used to very sweet desserts or are cooking for a crowd that is, use 3 tablespoons sweetener for a sweet-tasting strawberry mousse. You also may want to use sugar as your sweetener, as it brings a more direct sweetness compared to the nuanced flavor of maple syrup or honey.

Strawberry Mousse recipe in cup with crushed pretzels

Don’t have a small blender? No problem

This recipe uses a small or immersion blender because the overall quantity of berries is so small, it doesn’t blend well in a standard size of blender. (If you’ve tried it, you know!)

A food processor should also work for this recipe. Or, double the recipe and make it in a standard blender so the quantity is large enough to blend. Then just use half the strawberry puree for the mousse and use the rest in other ways (see these ideas!).

Another way to serve it: as strawberry mousse pie!

This strawberry mousse is delicious served up in little jars with crushed pretzels or graham crackers. Or if you like, you can make double the recipe and pour it into a pretzel crust or graham cracker crust! Make sure to refrigerate it for a few hours before serving to set the mousse to a thicker texture.

Strawberry Mousse recipe in cups with strawberries and pretzels in the background

Diet considerations, and a trick for vegan

This strawberry mousse recipe is vegetarian and gluten-free. We have not tested a vegan variation, but we’d suggest trying this vegan heavy whipping cream by Nora Cooks and gently folding in the strawberry puree. Let us know if you try it!

More strawberry recipes we love

Embrace the season with more of our favorite strawberry recipes! We hope you love this recipe and let us know what you think in the comments below.

Strawberry Rhubarb Pie

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Strawberry Ice Cream

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor. Everyone…

Easy Strawberry Compote

This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!…

Strawberry Mousse (3 Ingredients!)

★★★★★

5 from 1 review

Author: Alex Overhiser
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 ½ cup servings

Print Recipe

Description

Ingredients

1 cup diced strawberries (about 8 ounces)
2 tablespoons* maple syrup (or honey or sugar)
1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Clean and chop the strawberries. Using a small blender or immersion blender,** blend the berries with the maple syrup. Add the cream and pulse 2 to 3 times until combined.
Pour the cream mixture into a bowl. Whip with a whisk for 2 minutes until thickened and fluffy.
Serve immediately or refrigerate until serving. Serve with crushed pretzels or graham crackers if desired.

Notes

*2 tablespoons maple syrup makes for a lightly sweet mousse. Use 3 tablespoons if you prefer a sweet mousse.

**A food processor should also work. Doubling the recipe works in a standard blender since the quantity is large enough to blend. If you don’t have a small blender, you can blend double the berries in a large blender and use half the puree for the mousse.

Category: Dessert
Method: No Cook
Cuisine: Dessert
Diet: Vegetarian

Keywords: Strawberry mousse, strawberry mousse recipe

A Couple Cooks - Recipes worth repeating.

French Toast Cubes with Salted Honey Custard

The post French Toast Cubes with Salted Honey Custard appeared first on My New Roots.

Happy Spring my dear friends! It’s wonderful to be back in the blog space, and to bring you this new and *very* luscious recipe for French Toast Cubes. Where did this divinity come from?! I have no idea, but I was pretty excited to receive the download. It’s a real egg-celebration! And right at the height of the season here in Ontario, as we witness the forces of life unfolding, in every moment.

Since I’d like to focus on our star ingredient today, let’s talk about sourcing and buying eggs. There is so much to decipher when purchasing in regards to the grade, size, and raising claims, along with the nutritional, ethical, and environmental impacts of these varieties, so I hope that you find my guide to this highly nutritious and miraculous food helpful to you.

GRADE

Eggs are given grades (AA, A, or B) based on interior quality factors like defects and freshness, and exterior factors reflecting shell attributes. Grade A eggs have thick whites (Grade AA whites are slightly thicker) which do not spread easily, making them a preferred choice for frying. Meanwhile, Grade B eggs usually have thinner egg whites, making them ideal for baking, omelettes, fresh toast cubes for example, and yes, custard.

SIZE

Eggs vary in size (Extra Large, Large, and Medium are the most common sizes in stores) based on their weight. The size markings on egg cartons tell the minimum net weight for a dozen eggs. If you are looking for more protein, you should choose a larger sized egg.

RAISING CLAIMS

Many are concerned with the way egg-laying hens are raised. Here’s a quick definition for some popular claims.

Conventional

Conventionally-raised eggs typically come from chickens that are bred in large industrial facilities. These chickens are often confined to cages and given a diet of corn and soy, supplemented with vitamins and minerals. Conventional eggs are usually the least expensive option and widely available, but many people have concerns about the welfare of the chickens and the environmental impact of this type of farming.

Organic

Organic eggs come from chickens that are fed an organic diet and are not given antibiotics or hormones. In order to be certified organic, at least by USDA standards, the chickens must be cage-free, and also have seasonal access to the outdoors. Organic eggs are typically more expensive than conventionally-raised eggs, but many people believe that they are healthier and better for the environment.

Fortified / Nutritionally-enriched

Fortified eggs come from hens who have been raised by conventional standards, but have been given feed that is enriched in some capacity. Typically, this can include anything from ground flax seeds, to sea kelp, sunflower oil, fish oil, alfalfa, or rice bran. Depending on the feed, fortified eggs may have more Omega-3s, vitamin D, vitamin E, folate and iodine.

Pasture-Raised

Pasture-raised eggs come from chickens that are allowed to roam freely on pasture, scratch, forage, and eat a natural diet that includes grasses, insects, and other plants. Pasture-raised chickens are often considered to be the most humane and sustainable way to produce eggs, and many people believe that the resulting eggs are more nutritious and flavorful than conventionally grown eggs. This is true depending on, you guessed it; what they are eating!

So, what are the differences between these types of eggs? Here are some key factors to consider:

NUTRIENT CONTENT

There is some evidence to suggest that pasture-raised eggs may be more nutritious than conventionally grown eggs. Studies have shown that pasture-raised eggs can have higher levels of omega-3 fatty acids, vitamin D, and antioxidants than conventionally grown eggs. However, the differences in nutrient content between different types of eggs can be small (and in some cases hard to track due to season, soil health, and the specific foods eaten) and may not be significant enough to make a major difference in overall health.

ANIMAL WELFARE

If you are concerned about the welfare of the chickens that produce your eggs, you may want to consider buying pasture-raised or organic eggs because these types of eggs come from chickens that are allowed to roam freely and are not confined to small cages. However, it’s worth noting that the regulations around organic and pasture-raised farming can vary, and some farms may have more humane practices than others. If you have the possibility to do so, ask you local egg provider how the hens are raised, what their physical environment is like, and even their slaughtering practices.

ENVIRONMENTAL IMPACT

All food production impacts the environment. To minimize the impact of egg production consider buying organic or pasture-raised eggs, as these types of farming practices often involve less use of or are free from pesticides and fertilizers, and may have a smaller carbon footprint than conventionally grown eggs. However, it’s worth noting that the environmental impact of egg production can be complex, and the specific practices used by each farm can vary. Again, ask your farmer!

In summary, the type of eggs you choose to buy will depend on your budget, priorities, and values. Organic and pasture-raised eggs may be more nutritious and have a smaller environmental impact, but they are often more expensive. Conventionally grown eggs may be easier to find and more affordable, but some people have concerns about the welfare of the chickens and the environmental impact of this type of farming. Ultimately, the best way to choose eggs is to do your research, read labels carefully, speak with your local egg provider if possible, and find the option that best suits your needs.

Okay, now to the recipe

Why French toast cubes, you ask? Because six sides of golden glory is way better than two, haha! I really wanted to create a standout dish, one that was both delectably indulgent and also visually stunning. Having this beauty placed in front of me would absolutely make my jaw drop!

The real star of the show here however, is the custard, which is a completely new-to-me food, and one I’ve been curious to attempt! Also known as Crème Anglaise, it is the base of all ice cream (at least the really good stuff). That should already tell you that it is rich and satisfying – goddess food – as my dear friend Elenore puts it. I must say, I do feel exceptionally queen-like enjoying the ultra-creamy and luscious divinity. It’s like being kissed by angel!

The custard was surprisingly easy to make once I understood the science behind it: real cream and high-fat milk is infused with vanilla, cooled down until it can be combined with egg yolks without curdling them (this process is called tempering), then slowly back brought up to temperature so that the yolks cook and thicken the sauce. Simple in theory, but it does require some patience and your full, undivided attention at times. I found a lot of recipes for custard call for starches and thickeners, but I wanted to go the whole food route and stick with just eggs. So glad I did! I also replaced the refined sugar with creamed honey. This not only imparts such a stunning flavour, but also serves to help thicken the custard.

Here are some recipe notes on the custard:

If you fumble and the eggs curdle or the sauce breaks, use an immersion blender to bring it all back together.

If you have access to organic eggs (or better yet, pasture eggs from free-roaming hens!) I highly encourage you to use them here since you’re really going to taste them. Same goes for the dairy products; find the best you can, bonus points for local and grass-fed. For the whipping cream, choose between 35-40% fat. The whole milk should be around 3-4% fat.

Do not try this with clear, runny honey as I cannot guarantee the same results.

The custard makes more than you need for this dish, but leftovers will keep in the fridge for 5 days. You can warm the custard back up by gently heating it in a double-boiler over just-simmering water, stirring frequently.

If strawberries aren’t in season, choose another fruit! The sky is the limit – you can even start with frozen if that is all you have.

I hope you love this recipe for French toast cubes as much I do. It is an ode to eggs, to cream, to vanilla, to joy! I am very certain it will put a smile on your face and everyone who is lucky enough to enjoy it with you.