← Nouns Cooking · Dessert Parlour

Ingredients

• 400 g Strawberries, hulled
• 80 g Icing sugar
• 1 tsp lemon juice
• 300 ml double cream, chilled
• small mint leaves, to serve (optional)

Method

1. Set aside 100 g of the best strawberries for the top. Blend the rest with the icing sugar and lemon juice until smooth, then push through a sieve to remove the seeds if you like.
2. Whip the cream to soft peaks.
3. Pour in about two-thirds of the purée and fold gently with a large spoon until evenly pink. Swirl in the rest of the purée more lightly for ripples.
4. Spoon into four glasses and chill for 1 hour, until lightly set.
5. Chop the reserved strawberries and pile them on top with a few mint leaves.

Tips

• Without gelatine this mousse is soft, so serve it within a day.
• Make it with ripe, deeply red berries: pale ones give a bland, watery mousse.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine GialloZafferano