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Potted Strawberries and Cream Mousse

Potted Strawberries and Cream Mousse

Print Recipe Pin Recipe
Prep Time 10 minutes
Set Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Servings 5

Equipment

  • 3 inch terracotta pots (ensure food safe finish)
  • Blender
  • Food Processor
  • Mixer, hand or stand

Ingredients
  

Strawberries and Cream Mousse

  • 16 oz strawberries, fresh
  • ⅓ cup honey
  • 1 tsp vanilla bean paste
  • pinch salt
  • 1 cup heavy cream

"Soil" Topping/Presentation

  • 1 cup graham crackers, crushed fine
  • 1 tsp cocoa powder
  • 5 3 inch terracotta pots
  • 5 small pieces of foil, to cover the hole in the bottom of each pot
  • 5 edible flower stems or herbs

Instructions
 

  • If using, cover the bottom of each mini pot with a piece of foil.
  • Cut the tops off the strawberries, then cut each one into fourths.
  • Add cut strawberries, honey, vanilla bean paste and salt to a blender and blend until fully combined.
  • In a large bowl, whip your heavy cream using either a stand mixer or hand mixer. Whip until ripples form and cream is a whipped cream consistency. Be sure not to over mix or it will be too dry!
  • Pour the strawberry mixture into the whipped cream and gently fold it in with a spatula. Do so slowly and until just fully mixed with no steaks of color remaining.
  • Pour equal amounts of the mixture into each pot, then cover them and place in the fridge to set for at least 3 hours or until firm. I prefer to let them set overnight.
  • In a food processor, combine the graham crackers and cocoa powder and pulse for form a "soil" topping.
  • Right before you serve the mousse, top with the "soil" mixture, then stick a food safe floral stem or herb in the center.

Notes

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