Dessert Recipe:
Strawberry mousse — French
6 Servings
|
750g (1½ lb) strawberries 3 large eggs, separated 150g (5 oz) castor sugar 15g (½ oz) powdered gelatine 3 tblsp cold water 300ml (½ pint) double cream 2-3 drops red colouring |
Meat-free Gluten-free Low-carb Nut-free | |
 Pick over strawberries, removing stalks. Select 12 attractive ones and set aside. Blend the remainder to a puree. Whip half of the double cream lightly. Prepare a 500 ml (1¼ pint) soufflé dish: fix a double piece of greaseproof paper, about 5cm (2") deeper than the dish, firmly around the outside, to form a collar and tie with string. Whisk the egg yolks and sugar in a basin over a pan of hot water until they are beginning to thicken. Mix gelatine with water, and dissolve in a bowl over a pan of simmering water. Stir gelatine and strawberry puree into egg and sugar mixture. Remove from heat and leave to cool until it begins to thicken, stirring occasionally. Fold in the whipped cream, followed by the stiffly whisked egg whites. Add colouring and stir well to mix. Pour into the soufflé dish and leave to set in the refrigerator for 2-3 hours. Remove collar carefully using a knife. Whisk remaining cream and pipe on top. Decorate with reserved strawberries. | ||
| Please support our sponsors: | |
|
|
|
