Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
A strawberry sensation!
1 packet (80 g) strawberry jelly
¾ cup (190 ml) boiling water
½ x 397 g can condensed milk
¼ cup (60 ml) lemon juice
½ cup (125 ml) smooth strawberry yoghurt
6 large strawberries, finely crushed
1 cup (250 ml) fresh cream
Fresh strawberries to decorate
Dissolve the jelly in the boiling water and leave to cool.
Mix the condensed milk, lemon juice, yoghurt and strawberries together in a bowl.
In a separate bowl, beat the cream until stiff peaks form.
Once the jelly has cooled, but before it starts to set, add the yoghurt mixture, mix well, then fold in the beaten cream.
Divide the mousse between 8–12 small bowls or ramekins (depending on size). Refrigerate until ready to serve and decorate with halved strawberries.