A silky, no-bake dessert made with a smooth strawberry purée, whipped cream, and agar-agar for a light and airy texture. Ideal for spring or summer, this French-inspired mousse is halal-friendly and perfect for special occasions.
3 cups (300g) frozen strawberries, blanched and halved
2 cups (480ml) whole milk (or non-dairy alternative)
1 1/4 cups (300ml) heavy whipping cream (or vegetable glycerin alternative)
3/4 cup (150g) granulated sugar (or maple syrup substitute)
1 tbsp agar-agar, halal-certified
Blend strawberries with 2 tbsp sugar until smooth.
Strain the mixture through a fine mesh sieve twice to remove seeds.
Combine strained purée with 1 1/2 cups milk in a saucepan.
Sprinkle agar-agar over 3 tbsp cold water and let sit for 5 minutes.
Add agar-agar to the saucepan and bring to a simmer, stirring until fully dissolved.
Chill a mixing bowl and whisk in the refrigerator for 15 minutes.
Whip the cream with 1 tbsp sugar until soft peaks form.
Fold 1/3 of the whipped cream into the strawberry mixture to lighten it.
Gently stir the remaining whipped cream into the base in batches until fully combined.
Pour the mousse into a 2-quart container.
Press plastic wrap directly onto the surface of the mousse to prevent a skin from forming.
Chill for a minimum of 4 hours until set.
For a vegan option, use a non-dairy milk and vegetable glycerin alternative for the whipping cream.
Make sure to use halal-certified agar-agar if adhering to halal dietary requirements.
Strawberries can be replaced with other seasonal berries for a different flavor profile.
Store the mousse in an airtight container in the refrigerator for up to 2 days.