Ingredients

Ingredients

• 30 pieces Pidy Mini Chocolate Espresso Cups

• 150g strawberry coulis

• 150g whipped cream

• 2 gelatin sheets soaked and drained

• Some crushed pistachio nuts

Preparation

Strawberry mousse

• Whip the cream.

• Warm the strawberry coulis (+/- 50°C) and add the gelatin

• Mix the cream with the coulis.

Divide between the Mini Chocolate Espresso Cups using a piping bag with fluted nozzle, and decorate with crushed pistachio nuts