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Potted Strawberries and Cream Mousse

Potted Strawberries and Cream Mousse

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Prep Time 10 minutes
Set Time 3 hours
Total Time 3 hours 10 minutes
Servings: 5
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. If using, cover the bottom of each mini pot with a piece of foil.
  2. Cut the tops off the strawberries, then cut each one into fourths.
  3. Add cut strawberries, honey, vanilla bean paste and salt to a blender and blend until fully combined.
  4. 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!
  5. 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.
  6. 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.
  7. In a food processor, combine the graham crackers and cocoa powder and pulse for form a "soil" topping.
  8. 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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