Strawberry mousse with wild thyme

Let the strawberries thaw. Set 200 g aside, cut the rest in half and mix them in a bowl with 50 g of sugar, the wild thyme leaves and the lime juice. Refrigerate for 1–2 hours so the fruit macerates.

Meanwhile, whip the cream with the mixer on low speed for 2–3 minutes. Add the icing sugar and keep mixing until you get a firm whipped cream. Set aside 6–7 generous spoonfuls for decoration.

Blend the remaining strawberries (200 g) in a food processor and fold them into the whipped cream — this is the strawberry mousse.

Divide the crushed digestive biscuits between 4 glasses, then add the strawberry mousse and top with the thyme-macerated fruit and a little of the syrup from the bowl.

Decorate with the reserved whipped cream and a few biscuit crumbs. Recipe by Corina Ureche.