Strawberries and coconut mousse

  • Mousse di fragole e cocco


200 g of strwberries
250 g of mascarpone cheese
250 g of fresh cream
100 g of sugar
25 g of gluten free coconut flour Molino Rossetto


Wash and blend strawberries, then pass them with a strainer. Beat mascarpone cheese with 50g of sugar and add coconut flour and strawberries mix. Whip cream with the remaining sugar. Add cream to mascarpone, strawberries and coconut mix and mix from the top to the down. Distribute mousse in cups and put them in the fridge until you serve them.

Back to top
Back to top