Recipe:

1. Choose 4 strawberries to set aside for the garnish. Tip the strawberries and caster sugar into a food processor or blender. Blend until smooth.
2. Whisk the double cream until stiff peaks form. Reserve roughly 4 tablespoons of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink.
3. Spoon the mousse between four small serving glasses or ramekins, then chill for at least 1 hour in the fridge.
4. Just before serving, halve the reserved strawberries and use these as garnish to decorate the mousse along with a drizzle of the reserved strawberry puree.