Strawberry mousse

Ingredients for 4 servings:

• 500 g strawberries
• 20 g sugar, depending on the sweetness of the fruit
• 1 packet of vanilla sugar
• 1 tbsp, leveled agar-agar
• 250 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

vegetarian, with agar-agar instead of gelatin

Wash three-quarters of the strawberries and remove the green parts. Place the strawberries in a blender and blend thoroughly with the sugar, vanilla sugar, and agar-agar. Fill a saucepan with water and heat. Meanwhile, whip the cream until stiff peaks form, cover with cling film, and refrigerate. When the water boils, heat the strawberry puree in a double boiler, stirring constantly. Then refrigerate to cool. Meanwhile, wash the remaining strawberries and remove the green parts. Cut the strawberries into small cubes and refrigerate to store. Once the strawberry puree has cooled completely, remove the whipped cream and puree from the refrigerator. Slowly and continuously fold the cream into the strawberry puree. I recommend using a whisk rather than a hand mixer for this, as this gives you a better feel for the mixture. Finally, carefully mix the strawberry cubes into the mousse. Then pour the mousse into the glasses and let it set overnight or for a few hours.