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Strawberry Mousse
Serves4
Cooking time
1h
Impress your dinner party guests. Silky smooth and seductively sweet, this mousse is easy to whip up and looks fabulous served with slices of fresh strawberry on top.
Ingredients
300mlthickened or whipping cream (35% fat)
1/2 cupGreek-style yoghurt
2 tspvanilla bean paste
1/2 cupicing sugar mixture
2 x 250g punnets Driscoll's strawberries, hulled and halved
Method
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Mousse
Beat the cream, yoghurt , vanilla and 2 tablespoons of the icing sugar with an electric mixer with whisk attachment until very stiff peaks form. Refrigerate until required.
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Strawberries
Reserve about 1/4 of the strawberries for topping the mousse. Blend the remaining strawberries and icing using a hand-held blender, blender or small food processor until smooth. Remove and set aside 1/2 cup of the puree.
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Mixture
Fold the remaining puree into the cream mixture. Divide the reserved puree between 4 x 250ml serving glasses. Spoon in the mousse and refrigerate for about 1 hour or until firmed up slightly. Top with fresh strawberries and serve.
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Storage
The mousse can be made up to a day in advance. Store covered in the fridge for up to 2 days.
