Ingredients:
400 g fresh strawberries
100 g sugar
200 ml of cream 33%
2 tsp gelatine
50 ml water
Preparation:
Soak the gelatine in water and leave to swell for 10 minutes.
Wash the strawberries, dry and puree with a blender together with the sugar until smooth.
Heat the swollen gelatine on a water bath or in the microwave until dissolved, but do not bring to the boil.
Add the dissolved gelatine to the strawberry puree and mix well.
Whisk the cooled cream to stiff peaks.
Gently incorporate the whipped cream into the strawberry purée, stirring with a spatula or whisk to keep the mixture airy.
Spoon the mousse into the creme fraiche and chill in the fridge for at least 2 hours to harden.