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Strawberry Mousse

From: Linda McCartney’s Home Cooking, p. 166

Pureéd strawberries with lots of cream and sugar.

I did try this recipe but used a lot less icing sugar (we found that 50g is sweet enough) and only half the cream. I decided to layer the strawberry pureé with the whipped cream and some ginger biscuits in champagne flutes and to top them with half a fresh strawberry. A beautiful dessert and the taste of early summer!

Vegan: Use a plant-based whipping cream.

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