Strawberry and Lemon Mousse


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.



Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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