Sweet Eve Strawberry Mousse

By Victoria Glass •

If you want the great British summer to last forever, Victoria Glass has the solution with this Sweet Eve strawberry mousse, complete with freeze-dried strawberry powder. 

We need some serious cheering up after Murray’s three set defeat at the hands of Grigor Dimitrov on Wednesday. It can sometimes be hard to carry on (watching Wimbledon) at times like these, but we are British and the Brits must always soldier on. So, come on, proudly display that stiff upper lip! Because it’s time to get down to the serious business of strawberries and cream.
If this Wimbledon-inspired pud doesn’t put a smile on your face, then you may as well give up and go back to bed - there’s clearly no hope for you. This fresh and sweet strawberry mousse, disguising lashings of cream, is topped with a pretty sprinkle of freeze-dried strawberry powder. I’m currently kicking myself that I didn’t make a tennis ball stencil for the top of the mousses, but I blame the crashing disappointment at Murray’s Wimbledon exit for overriding any glimmer of creativity. But now that I’ve given you the idea, you know what to do with your mousses at the weekend. Photos please.

Strawberries are in bountiful supply right now, but I have the answer to making sure that the delights of this mousse are not as fleeting as our hopes for a consecutive Murray victory. You see, Sweet Eve Strawberries are special. Not only are they vibrant, sweet and juicy in the summer, they carry on fruiting well into the Autumn months too. This means that summer will feel endless and we can carry on scoffing strawberries and cream (washed down with Pimms and lemonade, of course) for long enough to heal all our Wimbledon wounds.


Strawberry Mousse

Makes 6 servings

4 gelatine leaves
600g Sweet Eve strawberries, washed and hulled, plus a few extra for decoration
The juice of half a lemon
1 tbsp. caster sugar
175ml double cream, whipped
 Freeze-dried strawberry powder for decorating (optional)

Soak the gelatine leaves in cold water for 10 minutes.  In the meantime, tumble the Sweet Eve strawberries into the food processor and blitz until puréed. Pass through a fine sieve to discard the pips and you should be left with 400ml of strawberry purée. Put a few tablespoons of the purée in a saucepan and pour the rest into the whipped cream, along with the lemon juice and sugar. Whisk everything together until fully combined.
Gently heat the remaining strawberry purée. Squeeze any excess water out of the gelatine and take the pan off the heat before melting the gelatine into the hot purée. Pour this mixture into the mousse and whisk again to combine. Divide the mousse between 6 Martini glasses and pop them in the fridge for at least 4 hours, or until set. Once set, place a piece of card over one half of the glass top and sift over some freeze-dried strawberry powder. Carefully remove the card and shake the excess powder in the sink (or back into the packet) and repeat with the remaining glasses. Top each mousse with a Sweet Eve Strawberry slice and serve.

If you want the summer to last longer in your cooking, visit our Sweet Eve Strawberry recipes on Great British Chefs website. 


Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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