Food recipes
Strawberry Cream Mousse
Strawberry Cream Mousse Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) strawberries, raw sweetener, herbal extract powder from stevia leaf water, bottled, generic vanil...
Strawberry Cream Mousse
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
strawberries, raw
sweetener, herbal extract powder from stevia leaf
water, bottled, generic
vanilla extract
strawberries, raw
sweetener, herbal extract powder from stevia leaf
Directions:
Refrigerate the can of full fat coconut cream for 24-48 hours.
Do not shake the can.
In a sauce pan over medium heat, add strawberries and 1/2 teaspoon stevia.
Mix until thickened, about 5-7 minutes.
Pour strawberries and juice into a bowl and let cool to room temperature.
Meanwhile, in a large mixing bowl, scoop out just the cream on top of the can of coconut creamdo not use the juice.
Beat the cream until light and fluffy.
Add the vanilla extract, remaining 1/2 teaspoon (or to taste) stevia, and the cooled strawberries.
Beat until well incorporated.
The mixture will liquefy.
Using a measuring cup, scoop out 1/2 cup for each serving and divide evenly into 6 cups or bowls.
Refrigerate until it slightly harden.
Meanwhile, prepare the topping by adding strawberries and stevia in a bowl.
Mix until combined.
Refrigerate until ready to use.
The longer the strawberries marinate with the sugar, the sweeter and juicer the strawberries will be.
When ready to serve, evenly divide the marinated strawberries over the top.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
strawberries, raw
sweetener, herbal extract powder from stevia leaf
water, bottled, generic
vanilla extract
strawberries, raw
sweetener, herbal extract powder from stevia leaf
Directions:
Refrigerate the can of full fat coconut cream for 24-48 hours.
Do not shake the can.
In a sauce pan over medium heat, add strawberries and 1/2 teaspoon stevia.
Mix until thickened, about 5-7 minutes.
Pour strawberries and juice into a bowl and let cool to room temperature.
Meanwhile, in a large mixing bowl, scoop out just the cream on top of the can of coconut creamdo not use the juice.
Beat the cream until light and fluffy.
Add the vanilla extract, remaining 1/2 teaspoon (or to taste) stevia, and the cooled strawberries.
Beat until well incorporated.
The mixture will liquefy.
Using a measuring cup, scoop out 1/2 cup for each serving and divide evenly into 6 cups or bowls.
Refrigerate until it slightly harden.
Meanwhile, prepare the topping by adding strawberries and stevia in a bowl.
Mix until combined.
Refrigerate until ready to use.
The longer the strawberries marinate with the sugar, the sweeter and juicer the strawberries will be.
When ready to serve, evenly divide the marinated strawberries over the top.