Imperial Sugar
Dixie Crystals

Strawberry Mousse



  1. Remove stems from strawberries and slice in half.
  2. Add strawberries and sugar to a blender or food processor. Puree until smooth.
  3. Remove 3/4 cup of puree and set aside.
  4. Using a hand mixer, beat heavy whipping cream in a large bowl until stiff peaks form. Then fold in remaining puree gently into whipped cream (making sure to reserve the 3/4 cup from step 1).
  5. Divide reserved strawberry puree into the bottom of 4 large glasses or 6 small glasses and top with strawberry mousse.
  6. Refrigerate for about 2 hours or over night. Garnish with Crème Chantilly and extra strawberries, if desired.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.