Strawberry Mousse

1. Hull the strawberries and set aside 6-8 to decorate the mousse.
2. Blend the rest of the strawberries until you have a liquid purée; sieve to remove the seeds.
3. Add the sieved icing sugar and blend again to combine.
4. Add the cream and stir together gently (do not blend).
5. Pour the mixture into the cream whipper, close the top firmly, screw on the nozzle, then charge as per the whipper's instructions.
6. Shake the mixture gently and fill glasses or bowls with the mousse. Top with the remaining strawberries.

Note: Without a cream whipper, whip the cream to peaks, crush the strawberries with a fork, and fold in with the cream and icing sugar; the texture will be softer but still delicious.