There are indeed bigger problems in life than having too many strawberries, but if you should happen to find yourself in that predicament, then so long as you have some double cream and caster sugar then you’re not too far away from this delicious mousse. I’m planning on making it again when raspberries are in season (I’ll push the purée through a sieve to remove the hard pips), and most likely blueberries too. It’s yummy. Serves 4.
400g punnet strawberries
100g caster sugar
250ml double cream
- Reserve a few strawberries to artfully slice and arrange on top of your mousses (mousse? moussi?) before serving.
- Cut out the stalks from the rest of the strawberries, halve them and fling them in a processor (I use a bowl and stick blender) along with the sugar and blend until smooth.
- If using raspberries, sieve the purée to remove the pips.
- Scoop out around half a cup of the purée and put it in the bottom of your serving bowls, glasses, ramekins, or whatever receptacle(s) you’re using.
- In a large bowl, whip the cream using a handheld electric whisk until stiff peaks form when you turn off the beaters and remove them from the bowl.
- Scrape/pour in the remaining purée and use a spatular to gently fold into the cream until fully combined.
- Spoon the mousse on top of the purée in the aforementioned serving receptacle(s), and smooth the tops.
- Refrigerate for a couple of hours, then decorate with the reserved berries.