8 Serves
83 Mins
Prepare the strawberry and basil puree by blending fresh strawberries and basil leaves until smooth.
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Vitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Prepare the mousse base by whipping heavy cream and sugar until soft peaks form.
Fold the strawberry puree into the whipped cream and incorporate dissolved gelatin to ensure the mousse sets properly.
Pour the mixture into the silicone mold and freeze until firm.
3
g50
g10
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