Ingredients
Equipment
Method
- Add fresh strawberries and ½ cup sugar to a blender or food processor and blend until completely smooth.
- In a large bowl, whip the heavy cream until stiff peaks form. You want it thick and fluffy.
- Reserve ½ cup strawberry puree and then gently fold the remaining strawberry puree into the whipped cream. Take your time here, folding keeps the mousse light and airy.
- Divide the ½ cup strawberry puree between 4 serving glasses, then top each with the mousse. Chill for at least 1 hour (or overnight) before serving. Garnish with fresh strawberry slices if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
