Strawberry Marshmallow Mousse Food

EASY STRAWBERRY MARSHMALLOW MOUSSE

Steps:

• Start by adding the strawberries, sugar and water to a medium sized saucepan.
• Bring to a gentle boil and simmer for 5 minutes.
• Remove the pan from the heat and mash the berries a little with a potato masher or fork.
• Add the mini marshmallows and stir constantly until they are completely melted. This will take about 5 minutes.
• Transfer the mixture to a bowl to cool down to almost room temperature.
• Beat the whipping cream to soft peaks and fold it through the cooled strawberry marshmallow mixture.
• Spoon into individual serving dishes and chill at least 2 hours before serving. Wine glasses work nicely too, and you can put additional chopped strawberries at the bottom for a very nice presentation.
• To serve, garnish with strawberry slices and a little whipped cream.

STRAWBERRY MARSHMALLOW MOUSSE

Steps:

• Put all but 2 of the strawberries into a pan along with 7 tbs water and the sugar.
• Over a medium heat, cook the strawberries until soft enough to mash, about 3 minutes.
• Take off the heat and squash the berries, using a fork, until pulpy.
• Add the marshmallows, then stir them into the hot strawberries until they dissolve.
• Leave to cool.
• Whip the cream until it holds it's shape.
• Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours or until set.
• Cut the reserved strawberries in half to decorate.

QUICK CHEAT'S STRAWBERRY MOUSSE

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.