Name: Strawberry halva mousse
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 cup (500ml) coconut cream (see tips); 250 gram strawberries; 1/4 cup honey; 2 teaspoon vanilla extract; 1 cup (280g) greek-style yoghurt; 3/4 cup (210g) unhulled tahini (sesame seed paste); 250 gram strawberries, extra, sliced; 1/4 cup (35g) pistachios, chopped; 1 tablespoon sesame seeds, toasted; 1/3 cup (65g) pomegranate seeds

Strawberry halva mousse

This gorgeous strawberry halva mousse is naturally sweet and fluffy, combining juicy strawberries and nutty tahini to create a perfect healthy dessert or mid-morning snack.

Ingredients

2 cup (500ml) coconut cream (see tips)

250 gram strawberries

1/4 cup honey

2 teaspoon vanilla extract

1 cup (280g) greek-style yoghurt

3/4 cup (210g) unhulled tahini (sesame seed paste)

250 gram strawberries, extra, sliced

1/4 cup (35g) pistachios, chopped

1 tablespoon sesame seeds, toasted

1/3 cup (65g) pomegranate seeds

Method

1.Pour coconut cream into a medium metal bowl; place in the freezer for 30 minutes or until chilled.

2.Blend or process strawberries, 1 tablespoon of the honey and half the extract until smooth.

3.Whisk coconut cream, yoghurt, tahini and remaining honey and extract until thickened slightly, then swirl through the strawberry mixture.

4.Divide mixture among six 1-cup (250ml) serving glasses; cover, refrigerate for 2 hours or until firm.

5.Serve topped with sliced strawberries, pistachios, sesame and pomegranate seeds.

Use a brand of coconut cream that states it is 100% natural on the label. Coconut cream that has ’emulsifying agents’ added (it will state this on the label) may cause the mousse to separate into creamy and watery layers. You can make the mousse a day ahead; store, covered, in the fridge. For vegan diets, substitute coconut milk yoghurt for the greek-style yoghurt.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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