Strawberry mousse
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Strawberry mousse

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.

  • Method

    1. 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.

    2. 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.

    3. 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.

    4. Storage

      The mousse can be made up to a day in advance. Store covered in the fridge for up to 2 days.

  • Ingredients

    300ml thickened or whipping cream (35% fat)
    1/2 cup Greek-style yoghurt
    2 tsp vanilla bean paste
    1/2 cup icing sugar mixture
    2 x 250g punnets Driscoll’s strawberries, hulled and halved

    • Serves 4
    • Dessert
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