I love creamy desserts, this strawberry mousse is one of my favourites. It’s easy to make it, the most “difficult” part is to wait 🙂 until it’s totally chilled (for it’s most delicious like that).
I use coconut cream for this dessert, but if you can’t have coconut, you can make it with rice whip as well. In this case use a bit less sweetener, for rice whip is sweeter than coconut cream, and a little more cinnamon to neutralize rice flavor.
Makes 2 servings.
300 g strawbery; You can use frozen strawberries as well, thawed and drained.
46 g xylitol (if you don’t have corn intolerance, you can use corn xylitol as well); If your body is not used to xylitol yet, use an other sweetener, since xylitol can have a laxative effect when consumed in larger amounts.
3/4 tsp ground cinnamon
a pinch of salt
3 gelatin sheets (*scroll down for the vegan version)
4,5 tbsp of water
240 g chilled coconut cream
- Soak gelatin sheets in cold water for 5 minutes. Drain them, squeeze out excess water and start heating the sheets with 4,5 tbsp of water just until dissolved (don’t cook). Let the gelatin liquid cool.
- When gelatin is cooled, blend the strawberries, xylitol, salt and cinnamon to a pureé.
- Whip the coconut cream in a bowl.
- Add gelatin to the strawberry pureé and mix them well. Then add the pureé to the whipped coconut cream and whisk together. It is recommended to use a whisk rather than a spoon to keep the light texture.
- Serve the strawberry mousse into glasses and chill for 1,5-2 hours.
- Top it with fresh strawberries and/or blanched, chopped almonds before serving.
*If you’d like to make a vegan mousse, you can use pectin instead of gelatin. 3 gelatin sheets can be substituted with 8 g citrus pectin. Pectin does not have to be dissolved in water. Mix the strawberry pureé with the whipped coconut cream using a whisk, then add pectin while continuously whisking. Finally, add 4,5 tbsp of water to give the mousse a lighter texture.
Try the chocolate mousse as well!