Creamy and smooth mousse prepared with fresh strawberries and whipping cream. It is eggless, fewer ingredients and also takes very less time to prepare. I followed this recipe from a popular cooking show hosted by Chef. Venkatesh Bhat. It was delicious and satisfies your craving for dessert.
- 12 to 15 no’s – Strawberries
- 250 ml /1 cup – Heavy whipping cream (35%)
- 3 tbsp – Sugar (for strawberry sauce)
- 5 to 6 tbsp – Sugar (for cream)
- 10 no’s – Butter biscuit or any other plain cookies ( I used Ritz biscuit)
- 1 tsp – Butter (room temperature)
- 2 drops – Lemon juice
- 2 tbsp – Grated chocolate for garnishing
- Take cookies in a mixer and blend it to slightly coarse powder. Transfer it to a bowl and add butter, mix well and set it aside.
- Roughly chop strawberry and blend them into puree. Transfer pureed strawberry to a pan and cook it along with 3 tbsp of sugar. Cook until you reach the consistency of sauce. Squeeze 2 drops of lemon juice and switch off the stove. Allow them to cool completely.
- Beat the whipping cream and 5 to 6 tbsp of sugar in a wide bowl to form soft peaks (as shown in the picture). Do not beat it for a long time because cream turns into butter.
- Gently fold the strawberry puree into the whipped cream so that it blends well. Keep little bit strawberry puree for topping.
- Keep serving cups or glasses ready and now comes the fun part. Fill 1 to 2 tbsp of cookie powder in each cup and press it tightly. Top it with strawberry cream or mousse. Followed by little strawberry puree and finish it with grated chocolate. Refrigerate for 4 to 6 hrs and serve chilled.
- I have used Ritz salt biscuit and it was really yummy. You may use any biscuit of your choice.
- Do not beat whipping cream for a long time because you will end up making butter instead of mousse. You have to be very cautious.
- You may increase or decrease the quantity of sugar as per your taste.