Strawberries are back again! To me, they are the heralds of summer, together with asparagus and rhubarb.
And this week, it sure looks like summer has started, with plenty of sun and high temperatures. It’s even 27 C (80 F) inside my apartment!
A bit much for May if you ask me, but I’m not complaining, I just try to enjoy every minute of sunshine that I can get. Meanwhile I hang around in shorts, wear my flip-flops and keep it cool by eating frozen strawberry mousse.
It’s really easy to prepare, the only things you need are a blender and a freezer. That, and patience.
It’s best to start 8 hours before serving, because the fruit needs some time to freeze. You could of course skip freezing fresh fruit and use already frozen fruit, in which case you’ll only have to wait for about 2 hours. But I was so happy to use the first fresh strawberries of the season, that it was worth the wait.
There’s no added sugar in this recipe, because I didn’t think it was necessary. However, if you like your dessert to be really sweet, add some sugar.
Hope you’re enjoying some sunshine too, and bon appétit!
- 150 gr (3/4 cup) fresh strawberries, in halves (or frozen strawberries) + some extra for serving
- 4 tbsp full fat greek yogurt
- 200 ml (3/4 cup + 2 tbsp) heavy cream
- Freeze the strawberries and the yogurt in two separate containers
- After 6 hours, take both containers out and let defrost a little (just enough so you can easily blend it, but if you have a heavy duty blender, you might be able to blend it straight from the freezer)
- Blend the strawberries and yogurt together
- Put the mixture in a container and freeze for another 2 hours
- Take out, let defrost a bit if necessary, and blend again
- Put back in the freezer while you whip the cream, until stiff peaks form
- Use a spatula to fold the whipped cream in with the icy mix of strawberries and yogurt
- Serve immediately, with fresh strawberries