for 4 person

Mousse

400 g	strawberries, quartered
1	organic lemon, grated zest and 2 tbsp of juice
80 g	icing sugar
4 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling
2 dl	full cream, beaten until stiff

To serve

50 g	sugar-roasted almonds, coarsely chopped
100 g	strawberries, quartered
2 sprig	peppermint, leaves torn off

How it's done

Mousse

Puree the strawberries, lemon zest and lemon juice with the icing sugar in a measuring cup. Dissolve the gelatine in boiling water, mix with 4 tbsp of the strawberry mixture and immediately stir into the remainder of the mixture. Carefully fold in the whipped cream, divide between the glasses, cover and chill for approx. 4 hrs.

To serve

Sprinkle the almonds on top of the strawberry mousse, decorate with strawberries and mint.

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