White chocolate mousse with strawberries

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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.

First published in 2015




White chocolate mousse

Strawberry coulis


  • 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

In a separate bowl, lightly whip the cream
  • 300ml of double cream

Squeeze the excess water from the gelatine and add to the melted chocolate, then 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
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
Cut the remaining strawberries into cubes and add to a bowl with 2 tablespoons of the strawberry coulis. Mix until the strawberries are glazed
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
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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