Strawberry Mousse is one of the easiest desserts to make, and yet it is such a treat. Luscious and fluffy, light and creamy, all at the same time. If you substitute sugar for sweetener, like I did in this recipe, you will get low-carb, diabetic friendly delight.
- 2 teaspoons powdered gelatin
- 1 Tablespoon water
- 2 cups strawberries pureed, 250g
- cup sweetener equal to 1/4 sugar 50g
- 1/2 tsp vanilla extract
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup whipping cream 200ml
In a small bowl, sprinkle the gelatin over the water and set aside for about 10 minutes.
Puree the strawberries with sweetener, vanilla, lemon zest and lemon juice.
Transfer the puree in a saucepan and heat over medium heat just until hot. Add gelatin and stir until it is melted. Remove from heat and let mixture cool to a room temperature.
Whip the cream till it just begins to hold soft peaks and carefully fold into the strawberry mixture. Pour into serving glasses and chill for 4 hours.