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