Strawberry Mousse with Kiwi Sauce
An agar-set strawberry mousse chilled in glasses, unmoulded and topped with a fresh kiwi purée sauce.
â±ïž Prep: 30 min
Ingredients
| 350 g | fresh strawberries |
| 1/2 ch.ch. (100 g) | sugar |
| 1 ch.l. | vanilla extract |
| 1 s.l. | agar agar, powdered or flakes |
| 1 ch.ch. (250 ml) | cream |
| 2 br. | kiwis, peeled, sliced |
| 1 s.l. | lemon juice |
Instructions
Serves: 6. Prep 30 min. Total 30 min.
- Grease 6 small glass cups with vegetable oil. Set aside one strawberry for decoration and purée the rest with the sugar (70 g), 1/3 cup and the vanilla extract until they resemble a cream.
- Warm 3 tbsp of the liqueur and add the agar-agar. Combine the gelling mixture and the strawberry purée, stirring well. Whip the cream to stiff peaks and fold it into the strawberry mixture.
- Pour into the prepared cups, cover with foil and leave in the refrigerator for about 3 hours.
- Blend the kiwi, the remaining sugar and the liqueur in a blender until puréed.
- Run a knife around the walls of the cups to release the mousse. Turn out onto plates and pour over the kiwi purée; decorate with pieces of the reserved strawberries.