White chocolate mousse with strawberries
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.
Ingredients
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
Equipment
- Food processor or blender
- Stainless steel rings
Method
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
- 200g of white chocolate
3
In a separate bowl, lightly whip the cream
- 300ml of double cream
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
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White chocolate mousse with strawberries
