Grind fresh strawberries with requisite sugar into a smooth puree. Run it
through a mesh if you don't like the seeds. I don't because I like them lots and feel they add to the texture of the mousse.
Do the same with mulberries.
Tear china grass into smaller pieces and soak in a cup of water for
10 minutes. When dissolved, put it on heat and boil till the agar agar
melts completely. Remove from heat. Pour half the liquid into another
Add strawberry puree to one half of the china grass liquid and mulberry
puree to the other half. Mix them well separately.
Add 1 cup of whipped cream to each fruit puree bowl and mix thoroughly.
Pour strawberry mixture into serving bowls (or pretty shot glasses if you
have them) and let set roughly for ten minutes. Once it has somewhat set,
pour the mulberry mixture over it. Set it in the refrigerator for a couple
Top with whipped cream and serve.
I ran out of whipped cream for garnish and so topped it with vanilla
ice-cream for the second batch.
You can play around with the firmness of the mouse by decreasing the
amount of china grass. Reduce it to 3 gm for a softer mousee. I used
lesser china grass in the first batch and it was softer than this
I had only 3/4 cups of whipped cream per fruit opposed to 1 cup when I
made it with strawberries alone and that mousse was richer. I would urge
you to use around 1 cup whipped cream for 1 cup of fruit. It is a question
of preference though.