Yep, you read and see right and no, your eyes do not deceive you. Today I have this amazingly delicious, rich and velvet soft Belgium Strawberry Mousse recipe to share with you guys! I’m so excited it’s almost sad! Why? Because I love deserts and I love strawberries and I am also loving learning traditional Belgian recipes while I live here. When in Rome, right? Definitely!
Alright… so I have a confession; I have been so slack when it comes to cooking for my family. I mean, they get cooked meals, they get fed healthy and on time but truth be told our meals are boring. Meat and vegetables, simple pasta dishes and no deserts or treats. Well it’s changing. Before having the kids I used to cook nice recipes because I could enjoy making something from scratch without little hands pulling at my legs and clinging to me like little koalas to trees. I want to cook nice meals for my boys. I want them to enjoy what I make and have memories of mums nice food rather than mums simpleton meals that just didn’t cut it. So I’m making it a point to cook more yummy meals and recipes this year and really get in touch with my master chef. Look don’t expect anything too fantastic but if I make something I get super excited about I’ll let you guys know all about it, I promise! ; )
So this is why this Belgian Strawberry Mousse is so exciting to me, because I made it, enjoyed making it and my 3 boys loved it!
The thing I love about Belgium is that strawberries here are so delicious it’s unlike any strawberry I’ve ever tasted. They’re so succulent, sweet and aromatic. When you buys them, they’re picture perfect and you can smell them from across the market place. The red is vibrant and they are so shiny it’s so pretty to look at. Love it when they’re in season and I can’t wait until they’re back in season. This doesn’t stop me from cooking with strawberries though. You can still get strawberries when there out of season but they may cost you a little more and not be as sweet but I honestly think when your cooking with them, it isn’t all that important if what you’re cooking has sugar added to it. If there is a chef reading this and your cringing at my advice I will admit I am a novice. Haha.
If you follow me on Facebook or Instagram you already know that where I live here on the outskirts of Brussels we have a beautiful produce market that runs three times a week and I LOVE going to it. In summer I’m there pretty much all three days looking for any excuse to buy fresh produce and beautiful fresh flowers. It’s just so nice to go and pick up some fresh bread from the German guy who makes awesome German bread, a couple of freshly cooked waffles and then head over to my fruit and veg lady who to me has the best and most fresh produce there. It also helps that she speaks English to me so I’m not all confused trying to understand.
The kids also love going to the markets. Locky my oldest thinks it’s so much fun and we buy fruit and eat it as we walk around. Strawberries and blue berries are the favourite by far on market day. When I made this Belgian strawberry mousse and gave it to the boys they absolutely loved it and so did my husband. Win! I made a separate batch using a lot less sugar for the kids and they still loved it. It’s a huge it in our house and so, so easy to make as those of you who frequent my blog will know, I like anything quick and easy because when one has small kiddies running around, one needs to get things done quick smart.
I can’t wait for strawberry season to be back but in the mean time I am using wither frozen strawberries or if I see a nice punnet or two of strawberries at my local supermarket. This desert is perfect for summer or all year round really. It’s winder and we’re still eating it.
This recipe is actually a traditional recipe from an area of Belgium called Wassland.
- 500g (5-6 cups) Fresh or frozen strawberries
- 100g (1 cup) Icing sugar
- 400ml (1⅔ cups) Heavy whipping cream
- 25g (1/4 cup) almond slivers
- Cut strawberries in quarters.
- Place a thick layer of strawberries in two glass desert bowls.
- Sprinkle ¼ cup of icing sugar on top of strawberries then set aside.
- In a food processor or blender puree remaining strawberries with cream and remaining icing sugar and process until smooth.
- Pour the strawberry mousse over the cut strawberries in the glass bowls.
- Toast slivered almonds over a dry frying pan over medium heat until golden brown.
- Sprinkle a few strawberry pieces and slivered almonds over the top to decorate.
- Serve cold.
Can make 4 serves if desert bowls are smaller.
Pretty easy huh?!
Do you like mousse as desert? What is your favourite type?