The high-protein strawberry mousse taste is naturally sweet and amazingly creamy, like homemade strawberry ice cream with a boost of protein to satisfy you!
How to make strawberry mousse
Mouse is a light and airy candy – different from thick and creamy candy, or custard, and is definitely different from jelly. Although it contains ingredients from all of these, the key is to whisk the ingredients to incorporate a lot of air.
This mousse recipe contains fresh strawberries as a base and is just a simple puree combining strawberries and honey. After preparing the puree, you will separately beat the egg whites and heavy cream until firm peaks.
Most mousse recipes don’t add yogurt, but I wanted to boost the nutrition in this recipe, so it’s an ideal ingredient for this.
After everything is mixed separately, you will fold it together gently. Very kindly !! You don’t want to break the air bubbles that make this mousse so deliciously light, airy, and smooth.
The last step is to put it in the fridge to install it. Then serve fresh strawberries on top!
Where does the protein in strawberry mousse come from?
This recipe doesn’t contain protein powders, but it does use whole foods that are naturally rich in protein! The two sources of protein are egg white and Greek yogurt. Not only do they contribute protein, but they also give this mousse an amazing texture!
Egg whites make them airy and fluffy, and Greek yogurt makes them creamy. very good.
How can I thicken the mousse?
What if the mousse isn’t as thick as you want it to and you want to make it thicker? First, there are a number of reasons why musk may be so fluid:
- The egg white was not set correctly. You should beat the egg whites until they form a solid consistency. It can be difficult to tell the difference between soft peaks and hard peaks. The stiff top will stand up straight when the mixture is pulled up. The soft top tends to flip over.
- The cream did not last long enough. The same concept applies here as it does with the egg white. Make sure you beat it to the extreme climax stage.
- Mix the mousse. When folding the ingredients together, be sure to fold them gently until blended. If you turn or fold too much, the air bubbles from the egg white will break and the musk can become a little liquid.
If you follow the recipe and none of these are a problem for your mousse, there are two options you can try adding thickness to the mousse.
- yolk. Egg yolk has very strong thickening power and can be added to mouse to make it thicker. To do this, bring half a pot full of water to a boil. Add 1 egg yolk to a stainless steel bowl for every cup of ready-made mousse. Beat the egg yolks until blended and heat them up to 160 degrees Fahrenheit. Mix the egg yolk with the mousse.
- Corn Starch. This is kind of the last option as it will turn your musk into a pudding. To do this, mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for each cup of mousse. Add cornstarch slurry to a small amount of strawberry puree; Then heat it until it thickens. Let it cool down to room temperature before adding it to your musk.
How long does the mousse take to set in the fridge?
For this mousse recipe, the ideal time is to leave it in the fridge for about 3-4 hours. You can check it beforehand and test if it is set according to your preference.
What are the main ingredients of mousse?
Mousse consists of a few ingredients: base, air, flavor enhancer, and thickener. For this recipe, the base is Greek yogurt, the stirred is the egg white, the flavor enhancer is strawberry-honey puree, and the thickener is a heavy cream.
More of our favorite strawberry recipes
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- 1 cup Strawberry puree 10-12 medium strawberries
- 3 Tablespoon honey
- 1 Teaspoon Lemon juice
- 1/2 cup Plain Greek yogurt
- 1/2 cup Creamy heavy
- 2 Average Egg whites
Blend strawberries in a blender until smooth. Honey is added. Sit aside.
In a medium bowl, beat the egg white and lemon juice with a hand mixer until stiff peaks form.
In a blender or other medium bowl, whisk the heavy cream until stiff peaks form. Gently add Greek yogurt and strawberry puree.
Finally, fold the beaten egg whites very gently, trying not to break the air bubbles. Put in the refrigerator for 3 hours or until firm and stick.
Pour into individual bowls and serve!