250g fresh strawberries, washed, hulled and halved
25g caster sugar
140g white Pascall marshmallows, chopped
200ml thickened cream
Reserve four strawberry halves for decorating. Place remaining strawberries, water and sugar in a saucepan and simmer on medium heat until strawberries are heated through and have softened (about 3 minutes). Remove from heat and mash with a potato masher or fork. Add marshmallows and stir until melted. Cool.
Whip thickened cream until it holds its shape. Fold into cooled strawberry mixture. Refrigerate for a minimum of 2 hours.
Spoon into one bowl, or smaller individual bowls and decorate with strawberry halves. Serves 4.
Tip: a clean pair of scissors may be used to cut up marshmallows.
… and you may try it with raspberries
250g frozen raspberries
30g caster sugar
140g white and/or pink Pascall marshmallows, chopped
250ml thickened cream
Use method as for strawberry mousse (frozen raspberries may require heating a little longer). Both mousses also taste delicious frozen – just spoon into a shallow dish and place in freezer overnight, or spoon into ice cube trays for a refreshing treat.