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Strawberry Mousse
2 punnets of strawberries, washed and hulled
3
/
4
cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration
1.Place strawberries and half the sugar into a
saucepan and slowly bring to the boil.
2.Add remaining sugar and lemon juice, stir
over low heat until sugar is dissolved.
3.Soften gelatin in water, dissolve in hot
strawberry mixture. Cool slightly.
4.Place into a Sunbeam food processor and
process until smooth. Allow to cool.
5.Using the small Mixmaster bowl, whisk
chilled cream on Very High speed (10-12)
until thick.
6.On Low speed (1), fold through the cooled
strawberry mixture and mix on Medium
speed (4-6) until just combined.
7.Pour into individual serving dishes or a 4
cup mould. Decorate with strawberries.
After Dinner (continued)