Shortbread Biscuits with Strawberry Marshmallow Mousse
Valentine’s Day is coming up and I took the opportunity to make these super cute shortbread biscuits for us to enjoy at home. I wanted to add them with something delicious so thought a light and airy strawberry marshmallow mousse would be magic with them. Eat the mousse from a glass topped with strawberries or sandwich the mousse in between two of the biscuits – whichever you prefer!
I love shortbread and only seem to have it at Christmas as it’s with out fail always in a Christmas Hamper…why is that??!! Anyway, I need to start making more if it as it’s so easy with only a handful of ingredients that are always in the pantry.
I can’t wait to share my next post with you in a couple of weeks – it’s my valentines day post for Decor8 so I have to wait a couple of days until after it is published there before sharing it here. Let’s just say it is an everyday dessert with a twist for the adults and looks incredibly pretty.
Enjoy your day with your loved ones xx
Strawberry Marshmallow Mousse
250g strawberries, hulled and chopped
25g caster sugar
140g mini marshmallow
200ml double cream
125g butter, cut into small cubes
180g plain flour
55g caster sugar (+ 1tsp for dusting the finished biscuits)
1tsp vanilla extract
For the Strawberry Marshmallow Mousse
Place strawberries, water and sugar in a pan over medium heat and cook until strawberries are soft and you can mash them all with a fork. Once mashed, push strawberries through a seive reserving the juice and placing back into a saucepan. Gently heat strawberry liquid over medium heat and stir in marshmallows until the melt. Pour into a bowl and set aside to cool. In a separate bowl whip the cream until firm peaks hold. Fold cream into cooled strawberry/marshmallow mixture. Spoon mousse into glasses leaving enough aside if you are using some of the mousse to sandwich in between the shortbread biscuits. The remaining mousse and the glasses need to be refrigerated for two hours. Spoon the remaining mousse onto the individual shortbread biscuits and top them with another biscuit gently pressing down. Refrigerate the ‘sandwichs’ until ready to serve. Top mousse glasses with strawberries if desired.
For the Shortbread Biscuits
Heat the oven to 170C. In a bowl, combine the butter and flour and using your fingers rub together until you get a fine bread crumb consistency. Add the sugar and vanilla essence and work together until you get a dough. Wrap in plastic wrap and refrigerate for 15 minutes. Flour your surface and role out dough to 1/2 a cm thick (or more if you prefer). Using a heart shaped cookie cutter cut out your shapes and bake on a parchment paper lined baking tray for 10-12 mins or until golden. Remove from oven and sprinkle with caster sugar. Enjoy warm or if sandwiching two together with the mousse then wait for them to cool completely.