※ Strawberry Mousse

Serves 6

  • 1 punnet strawberries
  • 300 ml thickened cream
  • 2 teaspoons water
  • 1 teaspoon gelatine
  • 1 tablespoon lemon juice
  • 2 egg whites
  • 1/3 cup castor sugar
  • Berries and mint for garnish 

Wash and remove the tops of strawberries, mash well.

Add gelatine to the water and let stand for 5 minutes, dissolve it over hot water.

Beat the egg whites until soft peaks form

Gradually add sugar, beating until dissolved.

Whip the cream until it has soft peaks and fold into egg white mixture.

Add strawberries, lemon juice and fold in lightly.

Pour the mixture into serving dishes or glasses and refrigerate until set.

(best to leave for a minimum of 1 hour)


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