Eggless Strawberry Mousse

1. 1

   Leave the heavy cream at least 4 hours in the fridge until you are ready to use it.

2. 2

   Transfer the heavy cream to a mixing bowl. Increase the speed to high and begin whipping, you will notice the cream will become frothy, continue to whip until firm peaks form. Refrigerate immediately.

3. 3

   Puree the strawberries in a food processor or an immersion blender. Transfer to a saucepan, add the sugar and lemon juice. Cook over low medium heat, stirring frequently, until the mixture is reduced to 2/3 cup. Add strawberry essence, if used. Set aside to completely cool down. Fold into the whipped cream and stir gently to homogenize the mixture.

4. 4

   Transfer to small ramekins and refrigerate immediately for a minimum of 4 hours. Garnish with strawberry jam and strawberries. Enjoy!!

* Per serving · 4 servings · Values may vary.

No additional tips available.