Other Desserts

Strawberry Mousse with Crème Patissiere

From Michel Roux book “Eggs”

Strawberry dessert in cups

Strawberry Mousse with Crème Patissiere

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 6


  • Ingredients for the mousse:
  • 1 lb (350g) strawberries, plus extra to serve (optional)
  • 2/3 cup (130 g) superfine sugar juice of 1 lemon
  • generous 1/3 cup (100ml) heavy cream
  • 2 egg whites
  • 1/3 quantity (9oz/250g) crème patisserie, cooled
  • Ingredients for the crème patisserie:
  • 6 egg yolks
  • ½ cup plus 2 Tbsp(125gr) superfine sugar
  • ¼ cup (40gr)all-purpose flour
  • generous 2 cups (500ml) milk
  • 1 vanilla bean, split lengthwise
  • a little confectioners’ sugar or butter



Directions for the mousse:


Put the strawberries in a pan with ½ cup (100g) sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. Let this coulis cool, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.


Whip the cream to a ribbon consistency, then fold into the cooled crème patisserie.


Whisk the egg whites in a clean bowl to a foam, then add the remaining sugar and whisk to soft peaks. Gently fold in the pastry cream mixture, without overworking.


Very delicately mix in the cold strawberries coulis. Divide the mousse between 6 glass dishes and refrigerate for 2 to 3 hours before serving. Serve the mousse on its own, or with extra berries.


Directions for the Crème Patissiere:


Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.


In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.


Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.


To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using it.


Tip: You may need to adjust the quantity of sugar for cooking the berries according to how ripe they are. This mousse is equally delicious made with flavorful blackberries or raspberries.

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  • Reply
    February 1, 2012 at 11:14 am

    This looks so pretty and elegant! I love it and it's perfect for a Valentine's day dessert. Bookmarking.

  • Reply
    February 1, 2012 at 3:52 pm

    It's like a dream come true, a dream dessert 🙂
    Love it!

  • Reply
    February 1, 2012 at 5:32 pm

    Love this – gorgeous! I can't wait for strawberry season where I live, yum!!!

  • Reply
    February 2, 2012 at 12:44 am

    Love the color! Very romantic…perfect for Valentine's. Thanks for the post.

  • Reply
    February 2, 2012 at 10:59 am

    Oh my sweet lord jesus, these look Fabulous! Great post! 🙂

    Liam @ buttercarb.blogspot.com

  • Reply
    February 2, 2012 at 1:49 pm

    I love your pictures and the recipe is something I will definitely try!

    alexandra @ stunningrecipes.blogspot.com

  • Reply
    February 7, 2012 at 2:33 pm

    I love this recipe. I'm going to try it for Valentine's Day. So the mousse is the red stuff and the creme patissiere is the white stuff? Just wondering… I'm a little confused about the directions. Does it matter which one you make first?

  • Reply
    February 7, 2012 at 3:46 pm

    Hello ItsMikeLee, It does not matter which one you make first, but make sure the fruit coulis and cream are cool, before mixing them. This recipe is not difficult, just takes a little time. I hope you love it, we sure did!

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