Sunday, 14 October 2012

Strawberry Mousse

Serves 4:
Strawberries (125g)
Maple Syrup (1tbsp)
Soy Whip Soyatoo (200ml)

1) Place the strawberries in a food processor with the maple syrup and blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the strawberry mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.

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