As we usually do with our recipes, we won’t blab on at the start of our post, instead we’ll include our commentary at the end so we can get straight into what you’re here for, our 3 ingredient gluten free strawberry mousse recipe.
- 350g of fresh strawberries
- A couple of extra strawberries for topping the mousse with
- 1/2 cup of caster sugar
- 1 cup of whipping cream
- Clean the strawberries and cut the tops off. Remember to keep a couple of extra strawberries to the side for later.
- Put the strawberries in a food processor with 1/2 a cup of caster sugar. Turn the food processor on high until the strawberries and caster sugar become a puree.
- Remove 1/2 a cup of the puree mix and set aside for later.
- In a separate bowl, whip the cup of whipping cream until stiff peaks form.
- Once stiff peaks form fold the remainder of the puree mix (not the 1/2 a cup we set aside) into the cream until mixed.
- Grab 4 glasses or containers for your mousse. Split the 1/2 a cup of puree mix set aside earlier between the four glasses.
- Then top up the four glasses with all of the puree and cream mixture.
- Put the four glasses into the fridge and let them refrigerate for at least an hour, longer if you wish.
- Once the mousse has refrigerated top them with the extra strawberries you kept aside previously. We decided to place whole strawberries on the mousse, however if you wish you can cut the strawberries into slices or little cubes.
After our weekend of strawberry picking we had an abundance of strawberries and no idea what to do with them, asides from snacking on them of course. We spent an entire week snacking on nothing but strawberries, seriously. I’m not even kidding, every day at work I (Lydia) took a container full of strawberries. It was amazing, don’t get me wrong, but I felt as though we could be putting the strawberries to better use and getting creative with them. That brings us here. We had a pretty busy weekend so we were on the hunt for something quick and easy, but delicious, that we could make with the strawberries.
We were seriously impressed with this recipe because it was quick and easy to do, taking around 10 minutes of preparation and 1 hour of refrigeration. Asides from this the mousse was delicious, it was light, creamy and fresh. Additionally the recipe was gluten free, which is fantastic for our gluten-free and coeliac friends, such as Lydia’s mumma who is coeliac, we made sure to save a mousse for her.