Strawberry & rosewater mousse
Serves 6
A challenge
Prep:
No cook (if pâté à bombe prepared)
These light and airy mousses, from Gordon Ramsay, make the perfect finish to a summery meal
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- 450g-500g fresh strawberry
- 2 tbsp balsamic vinegar
- 1quantity meringuemousse base (see 'Goes well with')
- 1 tsp rosewater
- 1portion pâté à bombe(see 'Goes well with')
- 142ml pot double cream
Nutrition: per serving
- kcal227
- fat15g
- saturates8g
- carbs21g
- sugars15g
- fibre1g
- protein4g
- salt0.11glow
Method
step 1
Make the pâté à bombe according to the recipe instructions (see 'Goes well with'). Divide into 3 portions (you only need one portion for this recipe).
step 2
Reserve 6 nice strawberries for decoration. Chop the rest into chunks of about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp into each of 6 glasses.
step 3
Make the meringue according to the recipe instructions and mix in the rosewater with the pâté à bombe. Whisk the double cream until forming soft peaks, but do not over-whisk. Fold cream into the meringue mix followed by the remaining chopped strawberries.
step 4
Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.
