Strawberry Mousse

1. Wash and hull the strawberries. Place them in the KitchenAid Artisan Plus bowl together with the extra-fine sugar. Using the double-edged flexible whisk on speed 2, blend the mixture until you have a smooth, slightly thick purée. Transfer about 1/4 of the strawberry mixture to a small bowl and set it aside for garnishing.

2. Fit the wire whisk to the stand mixer. For best results, place the wire whisk and the bowl in the freezer for 10 minutes before you start whipping: this helps the cream to whip more quickly and gives it a lighter, fluffier texture. In the chilled bowl, whip the chilled cream until soft, well-defined peaks form. The cream should hold its shape whilst remaining smooth and creamy.

3. Fit the flexible double-edged whisk to the stand mixer. Add the remaining strawberry mixture to the whipped cream. On a ½ folding speed, gently fold everything together until the mixture is light, fluffy and smooth. Avoid over-mixing so that the mousse does not lose volume.

4. Spoon the reserved strawberry mixture into the bottom of each glass. Add the mousse and garnish with more fresh strawberries, if desired. Chill in the fridge for at least 3 hours before serving.