Quick Pickled Strawberries With Creamed Mousse & Dark Chocolate

This dish is a breakfast, lunch or dinner inspired staple. Mousse doesn’t have to be overly sweet - I have created a neutral creamy base to allow the fruits to take centre stage here, both NON1's salted raspberry and the pickled strawberries. Balancing salty and sweet elements is replicated from the non-alcoholic wine alternative into this dish, with a healthier vegan mousse created using tofu and nutritional yeast. The chocolate sprinkle is certainly a finishing touch you won’t want to miss.

Makes: 4
Takes: 15 minutes, 4 hours marinating

Ingredients
- Protein Creamed Mousse
- 150 grams tofu
- 2 tbsp tin coconut cream
- 1 1/2 tsp sea salt
- 1 tsp nutritional yeast
- 1 tsp raw sugar
- Strawberries
- 1 punnet (250 grams) strawberries, hulled and halved - 1/2 orange, juiced
- 2 tbsp muscovado or raw sugar
- 1/2 tbsp salt
- 1/4 cup verjuice
- 1 tbsp white wine vinegar
- 1/4 cup boiling water
- 2 dried or 4 fresh thyme stems
- 4 large or 6-8 small sage leaves

To Serve
- Sliced Sourdough
- 1 tbsp shaved chocolate (70% coco)
- Crispy sage to serve (optional)

Method
In a large jar, add the cut strawberries along with the remaining ingredients, leaving the boiling water until last. Mix well and leave too slightly cool before sealing shut. Allow to marinade for 2-3 hours (left overs will keep in the fridge up to 6 days).

In a blender, add the creamed mousse ingredients, blending for 3-4 minutes (don’t stop before as this is needed to make it lighter).

Toast or grill the sourdough, spread the vegan cream over the surface and top with strawberry slices from the jar. Sprinkle the shave chocolate (and sage if desired). Pour glasses of NON1 Salted Raspberry & Chamomile and enjoy.