Mousse with Strawberries Recipe - Great British Chefs

White chocolate mousse with strawberries

Dessert
easy
6
2 hours 30 minutes, including setting time

PT2H30M

This strawberry mousse recipe from Martin Wishart balances an unashamadly sweet mousse with a tangy strawberry coulis. Get your rosti rings at the ready to form individual portions.

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Ingredients

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Metric

Imperial

White chocolate mousse

200g of white chocolate
2 gelatine leaves
300ml of double cream
2 eggs
1 pinch of sugar
salt

Strawberry coulis

500g of Jubilee strawberry, hulled
2 tbsp of icing sugar
1 lemon

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Food processor or blender
Stainless steel rings

To start the dish, tightly cover the bottom of the stainless steel rings with cling film. Soften the gelatine in iced water for 5 minutes

2 gelatine leaves

Melt the chocolate in a bowl over a pan of simmering water, then squeeze the excess water from the gelatine and add to the melted chocolate. Stir until dissolved

200g of white chocolate

In a separate bowl, lightly whip the cream

300ml of double cream

Remove the bowl of melted chocolate from the heat. Separate the eggs and add the egg yolks, sugar and salt to the chocolate, working the ingredients in quickly

2 eggs
1 pinch of sugar
salt

Rapidly whisk in the whipped cream, trying to retain as much air as possible in the mix

Whip the egg whites in another bowl until they form stiff peaks, then gradually and evenly fold into the chocolate mix

Fill the rings with the mix and transfer to the fridge to set for at least 2 hours

Place 200g of the strawberries in a blender with the icing sugar and a squeeze of lemon juice. Blend the fruit to a purée and force through a fine sieve to remove the seeds, then set the coulis aside

2 tbsp of icing sugar
1 lemon
200g of Jubilee strawberry, hulled

Cut the remaining strawberries into cubes and add to a bowl with 2 tablespoons of the strawberry coulis. Mix until the strawberries are glazed

300g of Jubilee strawberry, hulled

Remove the mousses from the rings, and place on the serving plates. Spoon a little strawberry coulis around the mousse and place the remaining strawberries on top. Serve immediately

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