1 1/2 cups fresh strawberry purée (about 2 cups quartered strawberries)
3 tbsp powdered/ fine sugar
300ml fresh cream (25% fat), chilled
2 tbsp icing sugar*
2 tbsp agar flakes
1/8 cup hot water
2 or 3 strawberries and mint for garnish
*Icing sugar – the kind with cornstarch.
Mix the strawberry purée and sugar so the sugar dissolves. Dissolve the agar flakes in the hot water and allow it to cool but don’t let it solidify.
Put the chilled cream, the icing sugar and the agar in a large bowl and beat, using a hand mixer, till stiff. Add the whipped cream to the strawberry purée and fold it in till blended. Divide the mousse equally between 4 or 6 glasses, cover and refrigerate for at least 4 to 6 hours, or till set.
Serve. This recipe makes 4 servings (or 6 smaller servings).
Recipe courtesy of My Diverse Kitchen