Meringue mousse base
This is a simple French-style meringue, which should be used as a base for a variety of desserts and mousses
Strawberry & rosewater mousse
- Preparation and cooking time
- Prep:
- No cook (if pâté à bombe prepared)
- A challenge
- Serves 6
Skip to ingredients
Ingredients
- 450g-500g fresh strawberry
- 2 tbsp balsamic vinegar
- 1quantity meringue mousse base (see 'Goes well with')
- 1 tsp rosewater
- 1portion pâté à bombe (see 'Goes well with')
- 142ml pot double cream
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.
