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.
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
2
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
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
Rapidly whisk in the whipped cream, trying to retain as much air as possible in the mix
6
Whip the egg whites in another bowl until they form stiff peaks, then gradually and evenly fold into the chocolate mix
7
Fill the rings with the mix and transfer to the fridge to set for at least 2 hours
8
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
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
