GEORGIA'S STRAWBERRY MOUSSE
PREPARATION: 10min ~ SETTING: 4hrs ~ READY IN: 4hrs 15min
700 g fresh strawberries, roughly chopped
1⁄2 lemon, juiced
40 g raw honey
35 g sugar
4 leaves gelatine, softened in room temperature water
250 ml natural pot set or unsweetened Greek yoghurt
280 ml thickened cream, whipped to soft peaks
2 tbsp raw honey
1 tsp vanilla
- Place 500g strawberries, lemon juice, honey and sugar in a blender and process until liquidised. Strain strawberry mixture into a medium saucepan over medium heat and gently heat until sugar has dissolved and mixture is almost boiling. Squeeze bloomed gelatine leaves from any excess water and whisk into strawberry mixture. Allow mixture to cool slightly.
- Once cooled to room temperature, fold yoghurt through strawberry mixture. Add whipped cream, ensuring it is completely mixed in. Pour into glasses, jars or moulds and allow to set in the fridge for 4 hours or overnight.
- To serve, place remaining chopped strawberries, honey, salt and vanilla in a bowl and allow to sit for 15-20 minutes. Spoon strawberries on top of mousse and garnish with basil leaves and edible flowers. Serve and enjoy.