Strawberry Mousse Cups
These tasty Strawberry Mousse Cups are made with just a handful of simple ingredients but are a creamy and flavourful dessert. The perfect way to satisfy your sweet tooth without compromising your health goals. Packed with fresh, juicy strawberries and free of refined sugars and artificial ingredients, this mousse is a guilt-free treat that you can enjoy any time of day. So grab your blender and let’s get started!
DIETARY: V, VEG, DF, GF, EF, NF
ALLERGENS: /
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 8
PREP: 20 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 500g strawberries, rinsed and greens removed, plus extra to decorate | |
| 1/4 cup maple syrup | |
| 400ml can coconut cream, refrigerated for 7 hours or overnight | |
| 1 tsp vanilla extract |
Equipment
| High-speed blender | |
| Hand mixer |
Directions
1.
Rinse and clean the strawberries then place in a blender with maple syrup and blend until smooth.
Mark as complete
2.
Remove the coconut cream can from the fridge and then upside down. Open from the bottom and discard water that has separated from the cream (can be frozen in ice cubes and used in smoothies).
Mark as complete
3.
Add the cream and the vanilla to a bowl and whip with a hand mixer until fluffy. Add 1 cup of strawberry puree and mix further.
Mark as complete
4.
Place a thin layer of strawberry puree to the bottom of a small (shot) glass, then add a layer of mousse. Decorate with diced strawberries.
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Prep tips: Best to prepare the day before serving so it can set in the fridge overnight.
Easy ingredient swaps: For a non-dairy-free version, swap coconut cream for regular whipped cream. Swap strawberries for berries of choice.
Additional boosters: Serve with homemade crunchy granola on top.
