Marshmallow Mousse with Strawberry Salsa

 

Makes 6–8 servings

1. Dice the berries and combine them with the sugar and the mint.
2. Set them aside while you make the mousse so the berries can soak up the flavors.
3. Chop up the marshmallows into small pieces with a sharp knife or scissors.
4. Dice the strawberries and put them in a pot with the water and sugar. If the strawberries are not naturally very sweet, increase the amount of sugar.
5. Bring the mixture to a boil and let it simmer on medium heat for a few minutes.
6. Remove from the heat and purée with a wand mixer.
7. Add the marshmallow pieces and stir until they dissolve, then let the mixture cool completely.
8. Whip the whipping cream into soft peaks, and fold it into the cooled strawberry-marshmallow mixture.
9. To serve, divide the salsa into 6–8 individual serving bowls and top with a dollop of the mousse. Cover the serving dishes with cling film and let them sit in a cool place for at least 2 hours, or until the mixture has set.

TIP:

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