This is one of those great desserts that can be made ahead and made in a hurry. It’s egg free and can be served after an hour or so in the fridge, but will firm up over night and still produce a light and fluffy mousse.
Sometimes I will make a simple crumb base to add a bit of extra texture (blitz some plain biscuits with a little melted butter and spoon into the bottom of each serving bowl before adding the mousse on top), but this is entirely optional!
For these ones, I sprinkled some grated chocolate on the top for a bit of colour.
I updated my little banner this morning – realised it was still in its ‘summer’ mode even though today is the first of August, zero degrees C outside and rain forecast! Yes, it has been THAT long since I posted a recipe. But here we go, something to lift the soul and sweeten the heart.
Strawberry and white chocolate mousse
- 100 g white chocolate, the best you can get
- 50 g unsalted butter
- 50 ml milk
- 1 vanilla bean
- 1 gelatine leaf, soaked in water for five minutes
- 300 ml double cream
- 100 g strawberries (or raspberries), pureed.
- Place the chocolate and butter in a heatproof bowl. Snugly fit this bowl over a saucepan with simmering water in it on the stove top (ensuring the bowl does not touch the water) and stir until melted. Remove from heat.
- Scrape the seeds from the vanilla bean into the milk and heat in a separate pot until steaming hot. Squeeze the water from the gelatine leaf and add to the hot milk, stirring until dissolved.
- Whisk the vanilla milk into the melted chocolate and set aside to cool to room temperature.
- In a separate bowl, whip the cream until soft peaks form.
- Fold the cream into the melted chocolate and finally, add the strawberry puree and stir a couple of time to make a swirl pattern.
- Spoon the mousse into small serving bowls, cover and refrigerate for at least an hour (ideally four) until set, or until you cannot wait any longer to eat them.