For the strawberry sauce
1 cup of strawberries, hulled and sliced
1 cup of water
3 tablespoons of sugar
For the mousse
1 cup of frozen puff pastry sheets, thawed
2 cups of heavy cream, chilled
3 tablespoons of granulated sugar
1/3 cup of pineapple chunks
2 sprigs of mint
For the strawberry sauce
1 cup of strawberries, hulled and sliced
1 cup of water
3 tablespoons of sugar
For the mousse
1 cup of frozen puff pastry sheets, thawed
2 cups of heavy cream, chilled
3 tablespoons of granulated sugar
1/3 cup of pineapple chunks
2 sprigs of mint
Blend the strawberry sauce ingredients in a blender, then cook in a pan over medium heat until the mixture thickens
Let it cool and refrigerate
Thaw the puff pastry sheets, cut them into 12 equal squares, and bake according to package instructions
Set aside
Whisk together the heavy cream and granulated sugar until stiff peaks form, then fold in the pineapple chunks delicately
Assemble the dessert with layers of whipped cream, pineapple, and puff pastry sheets, serving with the strawberry sauce
Finally, garnish with mint leaves.
