Summer Strawberry Mousse


  • 400g strawberries
  • 75g icing/powdered sugar
  • 150 ml double cream (use full fat coconut milk (or coconut cream) for dairy-free option!)


  • Hull the strawberries and set aside 6-8 to decorate the mousse.
  • Blend the remainder of the strawberries in a blender until you have a liquid strawberry puree. Sieve the puree to remove the seeds.
  • Add the icing sugar and blend again
  • Add the cream and gently stir (do not blend)
  • Pour the mixture into 0.5L whipped cream dispenser, closing the top firmly, screw on the nozzle of your choice, then charge with one N2O charger
  • Shake the mixture and fill the glasses or bowls with the mousse by compressing the lever
  • Top with the remaining strawberries

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