(Serves 6)



White chocolate mousse

200g of white chocolate

2 gelatine leaves

300ml double cream

2 eggs

1 pinch of sugar



Strawberry coulis

500g jubilee strawberry, hulled

2 tbsp icing sugar

1 lemon



  1. 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.
  2. 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.
  3. In a separate bowl, lightly whip the cream.
  4. 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.
  5. Rapidly whisk in the whipped cream, trying to retain as much air as possible in the mix.
  6. Whip the egg whites in another bowl until they form stiff peaks, then gradually and evenly fold into the chocolate mix.
  7. Fill the rings with the mixture and transfer to the fridge to set for at least 2 hours.
  8. 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.
  9. Cut the remaining strawberries into cubes and add to a bowl with 2 tablespoons of the strawberries coulis. Mix until the strawberries are glazed.
  10. 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.