Strawberry Mousse with Kiwi Sauce Recipe

Ingredients

Serve 6

• 12 oz/350 g fresh strawberries, preferably wild, hulled and chopped

• 1/2 cup/100 g granulated sugar

• 1 tsp vanilla extract

• 4 tbsp fruit liqueur

• 1 tbsp agar-agar powder or flakes

• 1 cup/250 ml heavy/double cream

• 2 kiwifruit, peeled and chopped

• 1 tbsp lemon juice

Method:

1. Oil six small straight sided glasses. Use sweet almond oil if possible, or sunflower oil.

2. Process the strawberries (reserving 1 to garnish), 1/3 cup (70 g) of sugar, and vanilla in a food processor or blender until pureed.

3. Warm 3 tablespoons of liqueur in a small saucepan over low heat. Add the agar-agar and stir until completely dissolved. Add the gelling mixture to the strawberry puree and mix well.

4. Beat the cream in a large bowl until stiff. Gently fold the cream into the strawberry mixture.

5. Pour into the prepared glasses, cover with plastic wrap, and refrigerate for about 3 hours.

6. Process the kiwifruit, remaining sugar, and remaining liqueur in a blender until pureed.

7. Run a knife around the edge of each glass and turn out onto serving dishes. Drizzle with the sauce, garnish with slices of the reserved strawberry, and serve.