Strawberry Mousse

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  • 12 3/4 pound of strawberries, in 1/2 ounces
  • Granulated sugar, 1/2 cup
  • 1 cup of cool whole or whipping cream
  • Additional strawberry toppings


  1. Strawberry slices should be cleaned. Sliced strawberries and sugar should be combined in a blender or food processor before being pureed. Take out and put aside half a cup of the purée.

  2. Cream should be added to a cool bowl and whipped until stiff peaks form. After that, delicately fold in the leftover puree (not the 1/2 cup).

  3. Place the strawberry mousse on top of the 1/2 cup of puree that has been divided among the four small or medium glasses. Refrigerate for about an hour, or even all night if you choose.  Serve the dish with sliced fresh strawberries on top.  Enjoy!

Nethmi Rodrigo

Nethmi Rodrigo

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