White chocolate mousse
200g of white chocolate
2 gelatine leaves
300ml double cream
1 pinch of sugar
500g jubilee strawberry, hulled
2 tbsp icing sugar
- To start the dish, tightly cover the bottom of the stainless steel rings with cling film. Soften the gelatine in iced water for 5 minutes.
- Melt the chocolate in a bowl over a pan of simmering water, then squeeze the excess water from the gelatine and add to the melted chocolate. Stir until dissolved.
- In a separate bowl, lightly whip the cream.
- Remove the bowl of melted chocolate from the heat. Separate the eggs and add the egg yolks, sugar and salt to the chocolate, working the ingredients in quickly.
- Rapidly whisk in the whipped cream, trying to retain as much air as possible in the mix.
- Whip the egg whites in another bowl until they form stiff peaks, then gradually and evenly fold into the chocolate mix.
- Fill the rings with the mixture and transfer to the fridge to set for at least 2 hours.
- Place 200g of the strawberries in a blender with the icing sugar and a squeeze of lemon juice. Blend the fruit to a puree and force through a fine sieve to remove the seeds, then set the coulis aside.
- Cut the remaining strawberries into cubes and add to a bowl with 2 tablespoons of the strawberries coulis. Mix until the strawberries are glazed.
- Remove the mousses from the rings, and place on the serving plates. Spoon a little strawberries coulis around the mousse and place the remaining strawberries on top. Serve immediately.