Sugar Free Strawberry Mousse Photographs. 2.3g carbs
Autumn is looming, and the previous few strawberries are ripening properly in my backyard pots.
What higher option to say ‘au revoir’ to summer season than to make use of these pretty berries to make a scrumptious and really fast keto dessert.
This creamy, zingy mousse is tremendous refreshing after an unctuous dinner. However equally excellent as a cheeky afternoon deal with.
How To Make Sugar Free Strawberry Mousse Photographs
You’ll want contemporary strawberries, mascarpone, whipping cream, icing sweetener and gelatine. No frozen berries – the mousse received’t end up the identical and can probably be tasteless.
Icing (confectioner) sweetener may be Sukrin or Swerve. I choose the previous, however both might be superb. If you wish to make your personal, try my directions HERE.
When it comes to utensils, you’ll want an electrical stick whisk, a small saucepan, and mixing bowls. When whipping, you need stiff peaks for the cream, and deep trails when you’ve added the mascarpone and strawberry compote.
You possibly can both pipe swirls into your shot glasses, or spoon the mousse in. Your selection.
As for directions, I’ve no additional tricks to provide, as you merely can not go improper with this recipe, so simply scroll right down to the recipe and get caught in.
Love strawberries? Strive my Keto Strawberry Mousse Swiss Roll.
Get pleasure from!
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chop strawberries into small items and put them in a small saucepan along with lemon juice and 30g sweetener.
150 g contemporary strawberries, ½ lemon, 30 g icing sweetener
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boil over medium-high warmth for five minutes, stirring regularly; then scale back warmth to minimal to maintain the combination scorching.
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sprinkle gelatine over 1.5 TBSP chilly water and blend; let the gelatine bloom for two minutes, then stir it into the strawberry compote.
1 tsp beef gelatine powder
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switch the compote to a mini meals processor and blitz to liquefy; pour right into a small bowl and depart it to chill; as soon as at room temperature, enable the compote to relax within the fridge.
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tip the remaining 20g sweetener into the mascarpone, and stir till creamy.
80 g mascarpone, 20 g icing sweetener
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whip the cream to stiff peaks, add the creamed mascarpone and mix.
80 g whipping cream
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when the strawberry compote is chilled and firmer, pour it into the cream combination and whip briefly, till mixed.
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spoon or pipe into 6 shot glasses and preserve refrigerated.
Serving: 1 | Energy: 104kcal | Carbohydrates: 2.3g | Protein: 1.2g | Fats: 10g
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