Chocolate strawberry fool
250 g, washed, hulled, chopped
Pauls Mousse, Chocolate, Low Fat
⅛ cup(s), leaves to garnish
- Using a food processor or blender, process strawberries and sugar until smooth. Strain and discard strawberry seeds.
- Spoon mousse among two 1-cup (250ml) capacity serving glasses. Layer each glass with custard and use a fork to swirl until lightly marbled. Top with strawberry mixture. Serve sprinkled with the raspberries and garnished with fresh mint.