Spaghetti with seafood velouté
Treat someone special to this elegant meal for two, with gently poached oysters and other delicious seafood
Fromage frais mousse with strawberry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- More effort
- Serves 6
Skip to ingredients
- 1 large egg white
- 50g icing sugarplus 2 tbsp
- grated zest 1 lemonand juice of ½
- 500g tub low-fat fromage frais
- 500g strawberries
Nutrition: per serving
- kcal118
- fat0g
- saturates0g
- carbs23g
- sugars23g
- fibre1g
- protein8g
- salt0.13glow
Method
step 1
Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
step 2
Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
step 3
Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.
