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strawberry & mandarin mousse

September 9, 2009

I know it is not Summer yet. It’s barely even Spring. But I can smell it coming – well, I could up until the cold, wet and windy that has been this week in Sydney. And as the world slowly uncurls from its long, cold, Winter nap, new produce starts to appear at the markets. Sweet, heavy mandarins. And strawberries! At $1.00 for a punnet! And less!

I was so excited that my mother, bless her, bought a punnet for me to eat. I was so excited that, halfway through the punnet, I decided I needed more of them. So another two punnets were picked up on the weekend and eaten and eaten, and when they could be eaten no more, they were turned into frappes and then mousse! With mandarins! Bliss!

strawberry and mandarin mousse

strawberry and mandarin mousse

With Spring comes new beginnings. Flowers sprout, the skies clear up and the rabbit loses its Winter coat and sheds all over the house. A couple of trips to the shops relegates the blacks and greys and browns of Winter to the back of the closet in favour of pinks and blues and greens.

And I get in the mood for change.

Change, and experimentation.

I have long been afraid of gelatin, you see. Gelatin, yeast, hot sugar, macarons, laminated pastries and tempered chocolate. Sure, I’ve made marshmallows (which was a terrifying hot sugar AND gelatin combination) but the fear hasn’t really abated.

Hence mousse. And this one was so easy that I think I’ll be making it again – and with different flavours, and colours and OH! I’m getting ahead of myself.

Do try it. It’s no good for your hips, but it sure is tasty.

fresh strawberries!

fresh strawberries!

strawberry & mandarin mousse

(adapted from a recipe by Helen of Tartlette)

you will need:

2tsp powdered gelatin
50ml mandarin juice
zest of one mandarin
200g strawberries
50g sugar
400ml thickened cream

how to make it:

1. Zest and juice your mandarin before you peel it (in that order, it will be far harder to zest once it has been juiced!) Mix the gelatin with the mandarin juice and put it to one side.

2. Wash and hull the strawberries. Now pulvarise. I used a bamix to do this, but you can use a food processor, juicer, or just partake in a good ol’ dice & mash.

3. Tip your pulvarised strawberries into a small saucepan, add the sugar and heat it, stirring until the sugar is all dissolved. Take it off the heat and stir in your gelatin & mandarin mixture.

4. Whip the cream until it is thick. Split the cream into two halves (no need to be too fussy about it, an eyeball measurement will do).

5. Wait for the gelatin / strawberry mixture to cool to room temperature and then carefully fold your cream in so you have a nice, pink mixture. Divide two-thirds of it between four serving glasses and put it in the fridge.  Don’t put your excess in the fridge though! You don’t want it to set quite yet!

6. After about five minutes, the fridge’d mixture should be setting nicely. Test this by touching the surface with your finger. Stir your mandarin zest through the remaining whipped cream (you thought I’d forgotten about it, didn’t you?) and layer that in four equal parts over the top of the already-set mousse. The remaining mousse mix can be poured over the top immediately and returned to the fridge to set properly.

7. Serve it up with little rounds of puff pastry and fresh berries (and fresh mandarin segments if you have them on hand… I used all of mine up in the mousse!)

strawberry and mandarin mousse

strawberry and mandarin mousse


  • #1
    September 9th, 2009

    You’re so lucky – spring is only starting for you guys! The mousse looks divine, I love the layering in the last picture. Gorgeous, must try it out!

  • #2
    September 9th, 2009

    LOL.. I don’t mind if it’s not good for my hips, just as long as it’s yummy =D I’m sure a couple of hours on the treadmill will fix it.. OOhh blueberries are in season, so maybe substitute the strawberries for blueberries.

  • #3
    September 9th, 2009

    Looks beautiful with the layers, and the flavours are perfect for spring.

  • #4
    September 9th, 2009

    These are soo cuute ^^! hee hee

  • #5
    September 10th, 2009

    The mousse layers look lovely, and so neatly done – I always smear the side of the glass and it ends up a right mess, haha!

  • #6
    September 10th, 2009

    Ooh I love the combination of strawberry and mandarin! Very Spring-y 😀

  • #7
    September 11th, 2009

    @Mowie: I’ve been just dying over all of the lovely northern hemisphere produce all week… and have bookmarked a million things to try for “six month’s time”. Hope the recipe works wonderfully for you!

    @Linda: Mmmyes! But the strawberries are so cheap! And so pink! And so delicious with mandarin!

    @Arwen: Thank you dear 🙂 It’s so wonderfully sunny today. I can feel the Spring in my bones.

    @FFichiban: Isn’t it? I could hardly bother taking pictures, I just wanted to dig straight in!

    @Belle: Oh thank you 🙂 I pour things into the centre of the glass when they’re still fairly liquid and sit them on a tray in the fridge so they don’t tip and get smudgy. Maybe that will work for you?

    @Steph: Hurrah! If only I could be bothered making mandarin mousse too. That would have been double good.

  • #8
    September 11th, 2009

    Go the $1.00 strawberries! Yay! I’ve been making smoothies 🙂 Mousse sounds way more sophisticated though.

  • #9
    September 13th, 2009

    Looking very pretty and yummy!
    I’ve just started seeing fruits are becoming more affordable as summer approaches. I’m looking forward to seeing more of desserts from you during this summer! 😉

  • #10
    September 17th, 2009

    Yum – this sounds absolutely perfect for Summer… or maybe even Spring… it’s quite warm at the moment – meant to get to 32C or something today!! Wish I could be at the beach…

Shez