½ cup hazelnuts (60g)
½ cup almond (60g)
2 tbsp almond meal
¼ cup coconut shavings
1 cup of strawberries (200g)
1 tbsp agave or honey
4 tbsp unsweetened almond milk
2 tbsp almond cream (almonds blended with a little unsweetened almond milk)
2 g of agar agar (read directions on package)
To make the nut dough: Mix the hazelnuts, almonds, almond meal, and a little coconut shavings. Leave the nut paste to settle smoothly.
To make the mousse: Mix strawberries, pass through a strainer (to remove seeds), then transfer to a cooking pot. Add the agar agar, a little lemon juice and a little agave or honey to sweeten and the almond cream. Bring to a boil to turn the agar agar into jello. Let the mixture cool down a bit and put on the dough.
Keep the mousse cake in the fridge until settled and cool (about an hour). Serve with a strawberry on top.