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Layered strawberry mousse cups
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Prep Time:
230 minutes
Cook Time:
Total Time:
230 minutes
Delicious no-bake strawberry mousse cups topped with edible flowers for a beautiful and tasty treat.
Ingredients:
  • 600g strawberries, hulled, chopped
  • 75.00 gm icing sugar mixture
  • 12.00 gm powdered gelatine
  • 300ml thickened cream
  • 2 egg whites
  • Extra 300ml thickened cream, whipped
  • 2.3g packet Edible Mini Wafer Flowers
  • 2.8g packet Edible Wafer Daisies
Instructions:
  • In a food processor, combine strawberries, icing sugar, and 1/3 cup water until smooth. Strain mixture through a sieve over a bowl to remove seeds and pulp, using the back of a spoon to push it through.
  • In a small jug, pour 2 1/2 tablespoons of hot water over the gelatine and stir until dissolved. Combine the gelatine mixture with the strawberry purée. Divide the mixture evenly, adding 1/4 cup to each of the 6 glasses. Chill in the refrigerator for 30 minutes until set. Keep the extra strawberry mixture at room temperature for later use.
  • Start by using an electric mixer to beat the cream until soft peaks form. Once done, wash and dry the beaters. Then, in a separate small bowl, use the electric mixer to beat the egg whites until soft peaks form. Next, gently fold the remaining strawberry mixture into the whipped cream, followed by the egg whites. Spoon the strawberry mousse mixture over the jelly mixture in glasses. Refrigerate for 3 hours or until set. Before serving, top with extra whipped cream, flowers, and daisies.

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