Strawberry marshmallow mousse

Hull and chop strawberries. In a saucepan, heat water, caster sugar, lemon juice and zest and vanilla on medium. Cook for 5 minutes. Cool.

Purée strawberry mixture until smooth. Strain through a sieve. Divide ½ cup purée evenly between 6 x 200ml serving glasses and chill.

Heat remaining purée with marshmallows in a saucepan on low, stirring. Transfer to a bowl and cool slightly.

Fold whipped thickened cream through. Divide mousse between glasses. Chill for 30 minutes until firm. Top mousse with whipped cream and diced strawberries to serve.