Directions

• This is the kind of dessert that looks complicated but is made with simple steps. It’s also easy to personalize — depending on the season, you can swap the fruits or add a crunchy layer: an oat biscuit or a vanilla-scented crumble.
• Strawberry Mousse
  I started with the strawberry mousse, because their fresh flavor is truly the heart of this dessert. I washed, cleaned, and blended the strawberries until I got a smooth purée. Then I added the sugar and lemon juice — which enhance the fruit’s flavor and add an extra touch of brightness.
• In a small bowl, I bloomed the gelatin in 2–3 tablespoons of cold water and let it sit for a few minutes. Then I gently melted it over a bain-marie, just until it turned liquid.
  Tip: You can bloom all the gelatin at once and then simply divide it evenly between the two mousses.
• Separately, I whipped the cream until it became light and airy — not too stiff, just soft enough to blend smoothly with the purée. I gently folded everything together, moving from bottom to top, and added the gelatin as well. The result was a delicate, pale pink cream, beautifully fragrant. I set it aside while I moved on to the white chocolate mousse.
• White Chocolate Mousse
  For this layer, I melted the white chocolate together with 50 ml of liquid cream, over low heat or using a bain-marie, stirring continuously until smooth and glossy. Once it had cooled slightly, I added the bloomed and melted gelatin.
• Then I gently folded in the remaining whipped cream (the 200 ml), using delicate movements to keep the texture light and airy.
  The result? A silky, sweet, and incredibly smooth mousse, with the subtle, velvety taste of white chocolate — just like you’d imagine a quiet May afternoon, in creamy form.
• Assembling the Dessert – A Glass of May, Layer by Layer
  With both mousses ready, it was time for my favorite part: assembling the dessert. I chose simple, clear glasses to let the layers shine — to me, layered desserts tell stories through colors and textures.
  I started with a base of crushed ladyfingers, placed at the bottom of each glass like a crunchy foundation with a delicate hint of vanilla. Then came the first layer of white chocolate mousse — silky, glossy, and just sweet enough. I set a little aside for later.
• On top of the white chocolate came the strawberry mousse — rosy, fragrant, and refreshingly light. Then came the final touch: a thin layer of white chocolate mousse, gently spooned over the top.
• For decoration, I kept it simple: thin slices of fresh strawberries and a light sprinkle of crushed ladyfingers on top. Nothing fancy — just a few accents that bring a smile and take you back to a gentle, sunny May afternoon full of calm and warmth.
• I chilled the glasses for a few hours — although I admit, I tasted one earlier, “just for testing.” The verdict? A delicate, lightly fragrant, perfectly balanced combination that melts in your mouth.
  A simple dessert, but full of emotion. And flavor.
• I like to serve these desserts chilled, after several hours in the fridge, when the mousses have set perfectly and every spoonful is an explosion of flavors.
  At this time of year, the lemon blossom is in full bloom, and the scent of the flowers creates a relaxing and pleasant atmosphere.
  I placed a vase with a few sprigs on the serving table alongside the dessert.
• This double mousse is a little oasis of joy for me on an ordinary day. Its simplicity hides a delicate balance between the velvety sweetness of white chocolate and the intense freshness of strawberries. It’s a dessert that brings smiles, makes you come back for seconds, and most importantly, invites you to savor the simple yet precious moments.
  Give it a try — because sometimes indulgence lies in the little things, made with love and enjoyed with appetite.
  Sunny May days,
  With love, Ely 🌸