Strawberry Mousse

215

Ingredients

Remove stems from strawberries and slice in half.
Add strawberries and sugar to a blender or food processor. Puree until smooth.
Remove 3/4 cup of puree and set aside.
Using a hand mixer, beat heavy whipping cream in a large bowl until stiff peaks form. Then fold in remaining puree gently into whipped cream (making sure to reserve the 3/4 cup from step 1).
Divide reserved strawberry puree into the bottom of 4 large glasses or 6 small glasses and top with strawberry mousse.
Refrigerate for about 2 hours or over night. Garnish with Crème Chantilly and extra strawberries, if desired.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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