Lockdown Recipe of the Day: Tipsy Strawberry Mousse

Lockdown Recipe of the Day: Tipsy Strawberry Mousse
Tipsy strawberry mousse. (Photo: Tony Jackman)

It’s pink decadence in a glass and can be whipped up in a few minutes, but needs to be left to chill and set in the refrigerator.


350 g strawberries, hulled (keep a few aside for garnishing)

350 ml cream

1 cup / 250 g castor sugar

2 Tbs strawberry or cherry liqueur


Wash the strawberries and pat dry. Hull them and slice in half. Put them in a bowl with the castor sugar and liqueur and leave to macerate for half an hour. Blitz until smooth.

Spoon a little of this coulis into 2 or 4 chilled glasses. (The quantity will fill four smaller glasses than those I used; as per the photo, I used two.)

Whip the cream to stiff peaks stage and fold into the remaining strawberry coulis.

Spoon into the glasses. Refrigerate for several hours. Before serving, cut remaining strawberries into thin slices or halves and decorate the tops. DM/TGIFood

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