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Strawberry & rosewater mousse

Ingredients

  1. Step 1 450g-500g fresh strawberry
  2. Step 2 2 tbsp balsamic vinegar
  3. Step 3 1quantity meringue mousse base (see 'Goes well with')
  4. Step 4 1 tsp rosewater
  5. Step 5 1portion pâté à bombe (see 'Goes well with')
  6. Step 6 142ml pot double cream
Strawberry & rosewater mousse
Calories: 227 Carbohydrate: 21 g Protein: 4 g Fat: 15 g
Cook time: 20 minutes Prep time: 20 minutes Total time: 40 minutes Servings: 6

TAGS

Dessert Dinner french Josh Eagleton 10-30 minute 400 kcal or less 6 serving Dessert Fruit Gordon Gordon ramsay Gordon ramsey Main Meringue Meringue Pâté à bombe Pudding Quick strawberry strawberry

Directions

  1. 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).
  2. 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.
  3. 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.
  4. Step 4 Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.