Red wine Strawberry Mousse

Anelyn Cristobal


2 (16-ounce) bags frozen unsweetened strawberries

1/4 cup sugar

2 Tablespoons lemon juice

1/2 cup sweet red wine

1 (16-ounce) container nondairy whipped topping




1. Prepare 10 mini desserts cups

2. In a medium pot, combine strawberries, sugar, lemon juice, and wine. Bring to a boil over medium heat; then reduce heat to low.

3. Simmer for a least 30 minutes, up to 1 hour, until the liquid is reduced and the flavors are strong (the longer the mixture simmers, the better the flavor will be).

4. Remove from heat. Use an immersion blender or a food processor fitted with the “S” blade to puree mixture until smooth. Set aside.

5. In the bowl of an electric mixer fitted with the whist attachment, beat topping until stiff peaks form.

6. Reserve 1/2 cup of the strawberry mixture for sauce.

7. Prepare the mousse: Gently fold remaining strawberry mixture into the ship. Mix until smooth.

8. Transfer mousse to prepared cups. Top each cup with strawberry sauce. You can serve this way or freeze it for  an ice-creamy texture.


Original recipe was taken from  “Perfect for Pesach – Passover recipes you’ll want to make all year” by Naomi Nachman and Photography by Miriam Pascal