Rinse strawberries in cool water, drain and dry. Remove the blossom end. Set aside 150 g of the fruit with the lid closed. Cut the remaining strawberries into pieces. Add the sugar, vanilla sugar and brandy and leave to infuse for half an hour with the lid closed. Then blend finely with a hand blender. Whip half of the whipped cream until stiff and fold into the puree. Freeze the cream in the freezer.
Whip the remaining whipped cream until semi-stiff. Use a tablespoon to make dumplings from the mousse and spread evenly on dessert plates. Pour on the semi-stiff whipped cream and garnish the dessert with the whole strawberries.
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