Strawberry Almond Mousse

1. 1

   In a small bowl, whisk gelatin vigorously into water with a fork, until dissolved. Cool to room temperature.

2. 2

   In a food processor, process strawberries until smooth. Strain through a sieve to remove seeds.

3. 3

   In a large bowl, using an electric mixer, beat cream and powdered sugar together until soft peaks form. Whisk in gelatin mixture. Fold strawberry puree and yogurt through.

4. 4

   Divide mousse among 20 shot glasses or espresso cups and chill 2 hours.

5. 5

   Serve topped with extra halved strawberries and almonds. Accompany with almond bread or biscotti.

* Per serving · 4 servings · Values may vary.

No additional tips available.