| Prep Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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Ingredients
- 2 cup strawberries
- 1/2 cup powdered sweetener low carb
- 1 cup Heavy Cream
- 1 tbsp gelatine powder
Ingredients
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Instructions
- Start making the strawberry puree. In a blender or food processor puree the strawberries with powdered erythritol.
- Remove about half a cup of puree and set aside.
- Mix gelatine powder with about 4 tbsp cold water. Mix well and set it aside for about 10 minutes.
- In a bowl with an electric mixer, whip the heavy cream until stiff peaks form. Pour in the half strawberry puree and mix until combined well.
- Place a couple of tablespoons of strawberry puree on the bottom of each glass (4 medium glasses).
- Top with the Strawberry Mousse and then refrigerate for approximately 2 hours or even longer if desired. Serve with fresh sliced strawberries.