There’s a change in the air and suddenly summer doesn’t seem so far away any more. With the promise of a healthy glut of strawberries from the allotment, I’ve already been given the order of a strawberries and rhubarb pie from little Ashleigh. The pie is lovely if you have time to make it, but I need something that I can whip up in about 15 minutes these days, since I’m now back at work full time!
So this is a cheat version of a mousse… it uses marshmallows and a bit of cream, to give it that airy mousse texture. If you’re making for kids too, you can skip amaretto of course!
A quick look at the ingredients… simple, right?
Amaretti Strawberry Mousse
- 250 g strawberries plus a few more to decorate
- 100 ml water
- 1 tsp sugar
- 120 g mini marshmallows
- 40 g amaretti biscuits
- 2 tsp of amaretto liquor
- 200 ml double cream
- Put the strawberries, water and sugar in a saucepan and boil gently, for about 5 minutes.
- When the strawberries are soft, mash with a fork or a potato masher. If you don't want strawberry bits/lumps in your mousse, process in a food blender. (I used a masher as I like lumps of strawberries in my mousse)
- While the strawberry mixture is still hot, pour in the marshmallows and stir until dissolved.
- Pour into a big bowl to cool.
- Crush the biscuits, pour in the liquor if using. Divide the crumbs between 4 ramekins.
- In a separate bowl, whip the cream until it holds its shape, then fold into the cooled strawberry mixture.
- Pour the mixture over the biscuits and refrigerate for 2 hours, or until set.
- Before serving, put some halted strawberries on top to decorate.