Strawberry Mousse: Mousse de Fraises

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this is a good recipe easy too make not too time consuming. taste great!!

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I printed this recipe out to use a few months ago and wish I'd read the comments that are here now! Way too much gelatin led to this hard mass of hard, lumpy foam-like strawberry stuff. I'm sure they meant teaspoons as: 4 sheets leaf gelatin = 1 (.25 oz envelope granulated gelatin = 1 tablespoon granulated gelatin. Flavor is good. Probably tastes great with less gelatin.

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I am an AVID cook. I love cooking, baking...you name it. I wanted to try this mousse recipe. I was a little skeptical when I saw it called for 2 1/2 Tablespoons of gelatin. And my skepticism proved correct. After being in the fridge for 4 hours, the "mousse" turned out to be a weird, VERY stiff, inedible lump of strawberry "stuff". I did some more research on the net and found several more recipes that use gelatin. They all call for WAY less gelatin. I think the food network meant 2 1/2 teaspoons vs. tablespoons?? But I am not going to try it over and waste more time and money on this recipe. Did anyone else's mousse turn out this way? I don't see why not since it calls for so much gelatin. But really, I'm curious! Let me know...

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RE: Jennifer: use to gelatine knox packets according to the instructions labeled on the packet. you have dump the whole packet over 1/4 of water first, then add another 1/4 of hot, boiling water over it again. stir until it is all dissolved. so maybe try to dissolve the gelatine over water, then add it to the lemon juice.

I found this recipe very easy, and I like how there are not many ingredients to buy. It was light, and my family liked how it wasn't too sweet. I poured it over two pans though; and I think if I didn't do this, my mousse would contain more strawberry flavour.

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I don't usually try recipes unless there are reviews for it already, but there aren't many recipes for strawberry mousse. So I took a chance and am glad I did! This mousse is light, fluffy and very tasty. Me and the toddler were fighting over who got to lick the bowl. I won.
I did have trouble with the gelatin. I've never used gelatin before so I probably did it wrong. I measured out Knox gelatin (the box came with 4 packets & I just kept pouring until I got 2 1/2 T. and placed it into the pan with the warmed lemon juice, but it became one giant unusable clump. I diluted it with some more juice then strained it through a sieve. It was the only gelatin at my grocery store. Any suggestions as to what I did (or could do better would be appreciated.
I've got to say that this recipe is foolproof and VERY forgiving. Even after my flub, it turned out so well, I'm going back to make a second batch (using what little gelatin I have left.