Eggless Strawberry Mousse

• 600 grams . fresh fully ripe strawberries, hulled, washed and drained
• 11/4 cup heavy cream
• 7 tablespoons powdered sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 drop strawberry extract
• 2 tablespoons strawberry jam

1. Leave the heavy cream at least 4 hours in the fridge until you are ready to use it.
2. Transfer the heavy cream to a mixing bowl. Increase the speed to high and begin whipping, you will notice the cream will become frothy, continue to whip until firm peaks form. Refrigerate immediately.
3. Puree the strawberries in a food processor or an immersion blender. Transfer to a saucepan, add the sugar and lemon juice. Cook over low medium heat, stirring frequently, until the mixture is reduced to 2/3 cup. Add strawberry essence, if used. Set aside to completely cool down. Fold into the whipped cream and stir gently to homogenize the mixture.
4. Transfer to small ramekins and refrigerate immediately for a minimum of 4 hours. Garnish with strawberry jam and strawberries. Enjoy!!

heavy cream, powdered sugar, freshly squeezed lemon juice, strawberry, strawberry jam

Taken from food52.com/recipes/70852-eggless-strawberry-mousse (may not work)