British strawberries are a true taste of summer, and with them still available in shops, there is no better time to make the most of this much loved seasonal fruit.
For me, the best recipes are often the simplest. These Strawberry Mousse Jars need just three ingredients, yet they taste wonderfully light and fresh. There's no egg, gelatine or baking required. You only need 10 minutes of prep. I usually make them a few hours ahead, pop them in the fridge, then finish each one with fresh strawberries just before serving.
Whether I'm hosting family, putting together an afternoon tea or simply treating ourselves after dinner, these little dessert jars always disappear quickly.
Served on the Cole & Mason Barkway Board, they make an elegant centrepiece that's perfect for Wimbledon-inspired entertaining.
Ingredients
- 300g strawberries
- 60g icing sugar (½ cup)
- 300ml double cream
- 4 fresh strawberries, to garnish
Method
- Blend the strawberries with 2 tablespoons of the icing sugar until completely smooth.
- Add the double cream and the remaining icing sugar to a bowl. Whip until stiff peaks form.
- Set aside ½ cup of the strawberry purée for layering. Gently fold the remaining purée into the whipped cream until just combined. Avoid overmixing to keep the mousse light and airy.
- Spoon a little of the reserved strawberry purée into the bottom of four serving jars.
- Pipe or spoon the strawberry mousse on top. Chill for at least 2 hours, or until lightly set.
- Just before serving, garnish each jar with fresh strawberries. Arrange the jars on the Cole & Mason Barkway Board and serve chilled
Note: If you prefer a sweeter dessert, add a little more icing sugar to both the strawberry purée and the whipped cream. For a more elegant finish, top each jar with a little whipped vanilla cream before adding the fresh strawberry.
