Strawberry Mousse.
Strawberries are currently in beautiful abundance here in Australia; so therefore I am determined to find as many new and exciting ways to utilise these beauties as possible!
Strawberries are are rich in antioxidants, such as anthocyanins and quercetin. These compounds help protect the body's cells from oxidative stress and inflammation; reducing our risk of chronic health diseases.
They are additionally rich in vitamin C which is beneficial for those who are still suffering from seasonal allergies with their ability to stabilise mast cells, reducing their tendency to release histamine in response to triggers. This stabilization may help alleviate allergic symptoms.
Ingredients:
1 teaspoon gelatin
2 tablespoons water
400g strawberries, organic where possible (stems removed)
2 teaspoons coconut sugar (optional)
Juice of 1/2 a lemon
300ml pure organic cream
Method:
In a small cup, combine the gelatine and cold water and set aside to absorb for at least 5 minutes.
In a food processor or blender, combine the strawberries, sugar and lemon juice and blend until smooth.
Whip your cream either by hand or with a mixer until it forms stiff peaks, set aside.
In a small saucepan, warm the strawberry mixture until a gentle steam forms (before the boiling phase). Remove from the heat and mix through the set gelatine until it has melted into the strawberry mixture.
Fold the strawberry mixture into the whipped cream, until no more white streaks remain.
Pour into individual dishes, and place in the fridge to firm up for at least 3 hours or ideally overnight.
Serve with sliced strawberries and enjoy!
