No Bake Strawberry Mousse with Cookie Crumble Base
This easy, no-bake strawberry mousse with a Biscoff cookie crumble is a light and beautiful treat to make with minimal effort.
Servings: 6
Ingredients
- Approx 12-14 North Bay Produce Strawberries depending on the size, you may need to add a few more
- 1/2 cup sugar
- 1 cup whipped cream chilled
- 1/2 cup Biscoff cookie crumble about 6-8 cookies, crumbled in a food processor
- Additional strawberries for garnish
Ingredients for Whipped Cream:
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 cup of the strawberry puree
Instructions
- Rinse and hull the strawberries.
- Blend the strawberries with 1/2 cup sugar in a blender or food processor until smooth. Adjust sweetness as needed.
- Reserve about 1 cup of the puree for the whipped cream
- Remove the chilled bowl from the freezer and pour the heavy whipping cream.
- Add powdered sugar to the cream.
- Using a mixer or whisk, beat the cream at medium speed, then gradually increase to high speed.
- Once the cream starts forming soft peaks, gently fold in 1 cup of strawberry puree, careful not to deflate the whipped cream. Stop beating when the cream holds soft peaks.
- Place two halves of strawberries at the bottom of each serving cup.
- Add two tablespoons of strawberry puree on top of the strawberries.
- Spoon or pipe about two tablespoons of the strawberry whipped cream into the cup.
- Sprinkle one tablespoon of cookie crumble on top of the whipped cream.
- Garnish with a halved strawberry or a small dollop of leftover puree for a decorative touch.
- Serve immediately or refrigerate for up to 4 hours before serving. For the best presentation, add garnishes just before serving.