Twinkle Toes Strawberry Cloud Desserts
Light, airy, and wonderfully sweet, these individual desserts feature layers of delicate strawberry mousse, fresh berries, and a crunchy cookie crumble. They're a playful nod to whimsical movements, offering a refreshing and elegant end to any meal, all in a convenient, portable form.
Directions
- 1
In a small saucepan, combine the quartered strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
- 2
Remove from heat and mash the strawberries with a fork or potato masher. Let cool slightly.
- 3
While the strawberries cool, sprinkle the gelatin powder over the cold water in a small microwave-safe bowl. Let it sit for 5 minutes to bloom.
- 4
Heat the bloomed gelatin in the microwave for 10-15 seconds, or until fully dissolved and clear. Stir into the cooled strawberry mixture.
- 5
In a separate large, chilled bowl, beat the very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
- 6
Gently fold about one-third of the whipped cream into the strawberry mixture until combined. Then, gently fold in the remaining whipped cream until no streaks remain, being careful not to deflate the mousse.
- 7
To assemble: Spoon a layer of crumbled shortbread cookies into the bottom of 4-6 small dessert glasses or ramekins. Top with a layer of strawberry mousse.
- 8
Repeat the layers, ending with a layer of mousse. If desired, reserve a few fresh strawberry slices for garnish.
- 9
Refrigerate for at least 2 hours, or until thoroughly chilled and set.
- 10
Before serving, garnish with fresh strawberries and a sprig of mint. Serve cold.