Directions

1. Base-I used my kitchen-aid mixer for this with its whisk attachment. Once the cream cheese is room temperature, add it to the mixer and turn it on. Getting it smooth is vital to the texture of this. Once it is creamy, add the sour cream and the stevia. Mix until silky smooth. Refrigerate.
2. Paste-I topped the strawberries and kept 3 of the prettiest aside for decorating the top of the mousse. The rest I put into the food processor. Then I sprinkle the pink Himalayan salt on top and turn them into a paste that smells heavenly. Refrigerate. 3.Whipped Cream- Put the cream and stevia in the mixer and turn it on until hard peaks form.
3. Assembly-Take out your cheesy base and hand mix it with the strawberry paste. It will become a beautiful pink color! Fold this pink mixture into the whipped cream, trying to hold the integrity of the aeration. Take a nice dish to pour the mousse into and the pretty strawberries you set aside to decorate as you think aesthetically pleasing.