Choose the freshest, most luscious strawberries to whisk up a taste sensation with these delightful little mousses.
-
1
large egg
-
50
g
white icing sugar plus another half tablespoon
-
1
Finely grated zest of unwaxed lemon
-
500
g
tub fromage frais (if you’re cutting your fat, you can a use low-fat version)
-
500
g
Sussex strawberries
- Place the egg white and sugar into a heatproof bowl placed over a pan of simmering water. Don’t let the bowl touch the water. Whisk until the “soft peak” stage.
- Take the bowl off the heat and sprinkle the lemon zest and vanilla into the mixture then whisk again for two or three minutes until it’s fairly cool.
- Carefully fold the fromage frais into the egg white mixture without knocking the air out as you want the mousse to hold its shape.
- Slice half the strawberries and put in the food processor with half a tablespoon of icing sugar. Blend to a smooth sauce, then press through a sieve to remove the seeds.
- Take 6 sundae glasses. Carefully a little of the sauce into the bottom of each glass.
Spoon the mousse over the top.
- Drizzle some sauce over each then top with the halved strawberries and a sprig of mint.
- Pop back in the fridge and serve chilled.
