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.

Ingredients:

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

Method:

1. 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.
2. When gelatin is cooled, blend the strawberries, xylitol, salt and cinnamon to a pureé.
3. Whip the coconut cream in a bowl.
4. 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.
5. Serve the strawberry mousse into glasses and chill for 1,5-2 hours.
6. 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!