Instructions
Make the Strawberry Puree: In a blender, puree the strawberries until smooth. For an ultra-smooth texture, strain the puree through a fine-mesh sieve to remove the seeds (optional).
Combine Flavors: In a medium bowl, mix the strawberry puree with the erythritol, vanilla extract, and lemon juice. Stir until the sweetener is fully dissolved.
Whip the Cream: In a separate large bowl, whisk the heavy whipping cream with a pinch of salt until it forms stiff peaks.
Fold Together: Gently fold the strawberry mixture into the whipped cream. Be careful not to overmix—stop once the mixture is smooth and no white streaks remain.
Chill to Set: Divide the mousse into serving glasses and refrigerate for at least 1 hour to firm up.
Serve: Garnish with fresh strawberry slices or a mint sprig before serving, if desired.
Serving Suggestions & Pairings
This mousse is fantastic on its own, but it also pairs wonderfully with a crunchy almond flour cookie or a sprinkle of toasted nuts. For an elegant dessert, layer it with low-carb granola and a few fresh berries in a parfait glass. It’s also the perfect light, refreshing finish to a rich meal like grilled steak or roasted chicken.
Variations & Tips
Different Berries: Feel free to use raspberries or blueberries instead of strawberries.
Add Texture: Fold in a tablespoon or two of finely chopped nuts or unsweetened coconut flakes for a bit of crunch.
Rich & Creamy Version: For a richer, cheesecake-like consistency, blend 2 ounces of softened cream cheese into the strawberry puree before folding it into the whipped cream.
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