Strawberry Mousse

I created this ridiculously easy recipe as part of a story for Safeway’s Every Season magazine using nectarines, then adapted it to feature my favorite late spring fruit, strawberries. Use the best, most full-flavored berries you can find. And don’t hesitate to jazz them up a bit—a touch of balsamic vinegar or a few mint or rosemary leaves, pureed right along with the strawberries, would be amazing

Serves 8

2 pounds (about 2 quarts) strawberries, hulled
2 cups heavy whipping cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Mint leaves for garnish

Place the strawberries in the bowl of a food processor and puree (you may have to do this in batches). Set aside.

Beat the whipping cream with an electric mixer until soft peaks form. Add the sugar and vanilla and continue to beat until stiff. Fold in the strawberry puree. Spoon the mousse into wine or martini glasses, dividing evenly. Garnish with mint leaves and serve.