strawberry and lemon mousse

Strawberry and Lemon Mousse

Ballyknocken letter B

 

I feel that summer is here when I can enjoy this mousse in the garden and even better if the strawberries are from my garden….

 

 

Serves 4 x 180ml

 

500g strawberries, washed and hulled

1 lemon, juice only

2 tbsp icing sugar

180g white chocolate, melted

3 gelatine leaves / sheets

300ml double cream (100ml for warming and 200ml whisked)

Strawberries to decorate

4 mint sprigs

1.Place the strawberries in a blender and puree until smooth.  Sieve

the puree through a fine sieve into a bowl. Add the lemon juice to the strawberries. Stir in the icing sugar

2.Melted the white chocolate over a bain marie. 

3.Soak the gelatine leaves in a shallow bowl with 50ml water.

4.Heat 100ml of cream in a saucepan until just below boiling point.

5.Squeeze the excess water out of the gelatine leaves and add the

gelatine to the warm cream and stir briskly to dissolve.  

6.Fold in the melted chocolate together with the whisked cream and add

the warm cream with the gelatine. 

7.Fold in the strawberry puree and mix.

8.Spoon the mousse into serving glasses and place in the fridge to

chill overnight.

9.Decorate with strawberries and mint sprigs.

Tip: instead of the strawberries, use 2 ripe mangoes and top with passion fruit.

 

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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