10 strawberry shortcuts: ‘Give it a whirl’ strawberry mousse 

10 strawberry shortcuts: ‘Give it a whirl’ strawberry mousse

SERVES 6

Purée 300g hulled strawberries with the juice of ½ lemon and 75g caster sugar in a blender, and press through a sieve into a large bowl. Cut 3 gelatine leaves (for example Dr Oetker brand) into strips, place in a small bowl, cover with cold water, leave to soak for 5 minutes, then drain. Pour over 3 tbsp boiling water and stir to dissolve. Stir a few tbsp of the purée into the gelatine one at a time, then stir this back in with the rest of the purée. Stir in 300ml double cream and whip for 5-8 minutes with an electric whisk, until thick. Pour into a serving bowl, cover and chill for about 4 hours until set. To finish, press 150g strawberry jam through a sieve and combine with 1 tsp lemon juice. Spoon the mousse into glasses or small bowls, swirl with the jammy sauce and scatter with extra berries. 

TIP If planning to chill this overnight, reduce the gelatine to 2 leaves.

 

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