An airy strawberry mousse with fresh lime and creamy mascarpone, with an intense strawberry coulis and white chocolate. An elegant, summery dessert in a small glass, festive and surprisingly easy.
Strawberry mousse with strawberry coulis
Strawberry mousse with strawberry coulis
Method
01
Mousse
Mix 7 g of gelatine powder with 35 g of cold water and leave to soak for 20 min. Warm half of the strawberry purée and dissolve the gelatine in it. Mix the other half with the lime juice, icing sugar, mascarpone and yoghurt to a smooth mixture; stir in the gelatine purée. Fold in the whipped cream in 3 batches. Pipe into small glasses and leave to set for at least 4 hours.
02
Coulis
Mix 2 g of gelatine powder with 10 g of cold water and leave to soak for 20 min. Bring 25 g of water and the sugar to the boil, dissolve the gelatine in it and blend through the strawberry purée with a stick blender. Put in a squeeze bottle and chill for at least 2 hours.
03
Serve
Squeeze small dots of coulis onto the set mousse. Shave curls of white chocolate over the top and finish with a few small strawberries.
Tips & notes
Make your own strawberry purée by puréeing fresh (or defrosted) strawberries and, if you like, sieving them. You can make the mousse and coulis a day ahead. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the strawberries with raspberries for a tangier, more tart dessert.
- Make one larger tart tin instead of small glasses for a festive, strawberry-cake-like presentation.
Contains:
Milk
| Calories | 505 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 43 g |
| Fat | 34 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
