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White chocolate mousse with strawberries

White chocolate mousse with strawberries

PT2H30M

1
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
  • 200g of white chocolate
3
In a separate bowl, lightly whip the cream
  • 300ml of double cream
4
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
5
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
  • 2 tbsp of icing sugar
  • 1 lemon
  • 200g of Jubilee strawberry, hulled
9
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
10
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

Ingredients

Metric

Imperial

  • White chocolate mousse

  • Strawberry coulis

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