Fergus I’ve not forgotten you but I thought I should put up this recipe before we are entirely out of strawberry season.

Sister #3’s partner is a divil for a bit of foraging and fruit gluts. This year he gave me an extraordinary number of strawberries. The other folks overwhelmed by strawberries made jam and the like but strawberry jam is not my cup of tea. In fact cooked strawberries in anything where they still have their sloppy little bodies intact upset me.

This mousse though, has all the lovely taste of cooked strawberries with none of the sliminess.

The marshmallow part might seem sickly but I’ll have you know it’s not. It makes this mousse like the best Angel Delight you could ever dream of and means no messing around with gelatine because the perfect amount is already hiding in the marshmallows.

So super delicious and remarkably easy. That’ll do just fine.

I should note I stole this recipe from ‘super simple sweet’ with just a few adjustments.

Mousse;

Strawberries            200g

Caster sugar             1 tablespoon

Marshmallows         100g

Cream                         200ml

Topping;

Strawberries            100g

Juice o’ half a lime

Caster sugar            2 teaspoons

As with all mousses you must start by choosing a pretty bowl or several glasses.

Secondly, hull and roughly chop the 200g of strawberries into a saucepan, add in the sugar and 60ml of water. Put the pan on a medium high heat and let the strawberries cook away for 3 or 4mins till all soft and smushy.

Remove from the heat and pass the mixture through a sieve, using the back of a spoon to squish it through faster.

Whilst the purée is still hot throw in your marshmallows; whole if using mini marshmallows or chop them into little pieces first if you can only find big ones.

Stir a bit and then let it stand for a few minutes to let the marshmallows melt. Stir a bit more.

If the marshmallows refuse to melt you can put the mix into the microwave for a few seconds at a time till they do melt.

When everything is nicely combined leave to one side, or in the fridge, to cool.

Meanwhile whisk up the cream till firm peaks.

When the strawberry-marshmallow mix has cooled fold half the cream into it. It’ll look unpleasant and lumpy and messy and unappetising but persevere.

Add in the remaining cream and fold till uniformly delicious.

Pour into the pretty bowl or glasses and then put it into the fridge to set for about 2hrs.

You can busy yourself macerating the other strawberries now.

Hull and quarter them into a bowl, squeeze over the lime juice and sprinkle in the sugar. Mix everything together and let it stand somewhere at room temperature till the mousse sets.

Serve a big spoon of mousse with a little spoon of the marinated strawberries.