Equipment
* optional
Ingredients
Strawberry Citrus Base
- 500 g fresh strawberries, washed and hulled
- 100 ml orange juice, freshly squeezed, cold
- 50 ml lemon juice, freshly squeezed, cold
- 5 g orange zest, finely grated, loosely packed
- 150 ml raw agave nectar, at room temperature
Mousse Addition
- 150 g raw cashews, soaked in water for 12 hours, rinsed and drained
- 50 g raw cold-pressed coconut oil, gently warmed to a liquid state, below 42 degrees Celsius
Nutrition (per serving)
Method
Thoroughly wash and hull the fresh strawberries. Juice the lemon and orange, and finely grate the orange zest.
In a high-speed blender, combine the hulled strawberries, lemon juice, orange juice, orange zest, and raw agave nectar. Blend on high until completely smooth and vibrant.
Divide the strawberry citrus mixture exactly in half. Reserve one half for the sorbet and keep the second half in the blender for the mousse.
For the sorbet: Pour the first half of the base into an ice cream maker. Churn according to the manufacturer instructions, usually about 25 minutes, then transfer to an airtight container and freeze until firm at -18°C/0°F.
For the mousse: Ensure your raw cashews are fully drained. Add the cashews and the liquid raw coconut oil to the blender containing the second half of the strawberry base.
Blend the mousse mixture on the highest setting for 2 to 3 minutes until completely pulverized, thick, and aerated. Pour into four individual serving glasses.
Transfer the individual mousse glasses to the refrigerator. Chill at 4°C/39°F for at least 4 hours to allow the coconut oil to firm up and set the structure.
Chef's Notes
- To maintain a strict raw classification, ensure your coconut oil is melted by resting the jar in a bowl of warm water rather than microwaving or boiling it.
- The acidity of the lemon and orange juices not only brightens the strawberry flavor but also helps prevent the raw fruit base from oxidizing and turning brown.
- For an elegant presentation, serve a quenelle of the finished sorbet directly on top of the set mousse just before taking it to the table.
Storage
Refrigerator: 3 days — Applies to the mousse preparation only. The sorbet will melt if stored in the refrigerator.
Freezer: 1 month — Applies to the sorbet preparation only. Freezing the mousse will compromise its delicate aerated texture.
