Eggless Strawberry Mousse

First chill the cream for at least 2 hours as the cream has to be very cold for whipping. Start whisk the cold cream transforms to fluffy peaks faster, so make sure to thoroughly chill the cream

and any instruments involved including the bowl container it'll be whipped in and the tool(like mixer-grinder, hand-blander, fork, or balloon whisk which I used) you'll use to incorporate air.

Put it into a bowl and start to whip till soft peaks form as shown giving ice bath in down the whipping cream bowl. Wait to add flavorings until the cream has been whipped to the desired thickness.

Sweeten it to taste with a tbsp of powdered sugar (or leave it unsweetened). Add a 1/4 tsp of vanilla essence into the cream for flavor. Whisk it little bit..This is the right stage, don't whip it more, then it will end up in butter.

Rinse strawberries well, trim off the leaf part. Add them to a blender or grinder along with sugar. I added about 2 tbsp of sugar, but the amount of sugar to be added depends upon the sweetness of the strawberries.

Blend to a smooth puree without any strawberry chunks.

Pour a large tbsp of the puree in shot glasses or bowls. I added the puree in 2 glasses.

Then add the strawberry puree into the mousse and fold it with soft hands.

Pour mousse onto the top of puree and refrigerate it at least for an hour to set.

Serve chilled and garnish with chopped strawberries.