Strawberry mousse

Today I'd like to share a recipe for a simple single serve dessert, made out of just four ingredients.

It's a delicious, delicate strawberry mousse, fluffy and subtle in flavour; the topping of fresh fruit makes it an ideal summer dessert.

You'll find a list of ingredients, method and approximate nutritional value below.

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Ingredients (recipe makes 8 servings)

Strawberry mousse

Topping

Method

Add 12 g powdered gelatin to 120 ml hot water and stir until fully dissolved. Set it aside for a few minutes to cool.
Rinse, pat dry and destem 500 g strawberries. Transfer them to a large bowl and blend until smooth.
Into a separate large bowl pour 500 ml cold whipping cream. Add 50 g icing sugar and beat with an electric mixer until stiff, starting at low mixer speed and increasing it gradually as the cream firms up.
Once cream is whipped turn the speed setting back to low and start adding strawberry sauce. Trickle it in slowly in while continuing to mix. Once all the strawberries are in keep on mixing for another 30 seconds until they are well distributed.
To dissolved gelatin at room temperature add 2 tbsp of strawberry cream and stir with a whisk until fully incorporated. Add tempered gelatin to strawberry cream: pour it in and mix thoroughly with an electric mixer until distributed. Mousse may start firming up straight away.
Divide the mousse equally between glasses. Put it into a fridge for at least one hour or until ready to serve.
Decorate mousse just before serving. Crush 250 g rinsed and destemed strawberries with a fork, making them into a chunky sauce; cut one rinsed peach into 0.5 cm cubes. Whip 300 ml cold whipping cream until stiff. Into each glass put 1 tbsp strawberry sauce, 1 heaped tbsp of whipped cream and a few pieces peach. Place one strawberry half on top.
Enjoy!

Approximate nutritional value

1 serving

Hubby in the kitchen