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White Chocolate Mousse with Strawberries




Hooray for British Strawberry Season which is just beginning! I try hard not to eat strawberries at any other time of the year. They are always hugely disappointing when compared to British berries in season!


We do grow our own in the garden, but they are nowhere near ready yet.  Those are THE best really . . .  eaten while the warmth of the summer sunshine is still held in their sweet ruby flesh  . . . 


 We have had beautiful warm weather this past week, almost like a teasing taste of summer to come.  We have had to have the fan on in the bedroom so that we can sleep and we brought the big one into the lounge today . . .  


There is something about these warmer temperatures that compel you to eat lighter . . . and there is nothing lighter than this fresh dessert, which highlights and makes the best of these early summer berries.


The berries are macerated in a mix of Grand Marnier and orange juice, but don't worry . . .  if you don't use alcohol (and we don't without cooking it first) you can feel free to use all orange juice.  They are still delicious.


The mousse is light and sweet . . .  using white chocolate which goes so well with the berries.  Because the egg whites are not cooked be sure to use a pasteurised egg white if you are feeding the young or the elderly, just in case . . . 


I think our eggs are pretty safe these days, but with Todd's health and age, I never want to take any chances, so I use the pastuerised ones that you can get in the chiller section of the shops. (Over here they are called Two Chicks.)  They are great for Pavlovas and all sorts.


In any case if you are looking for a lovely fresh dessert this weekend that is simple and easy to make and oh so delicious, look no further.  This fits the bill on all accounts!



*White Chocolate Mousse with Strawberries*
Serves 4
What can I say, this is delicious. Simple too. 


For the Mousse:
100g good quality white chocolate (3 1/2 ounces)
(I like Green & Black's Organic)
75ml double cream (1/3 cup)
2 medium free range egg whites
(I use the pasturized ones that come in a pack in the
refrigerator section at the shops)
a pinch salt
2 TBS caster sugar

For the Berries:
450g of fresh strawberries (1 pound, 16 ounces)
1 1/2 TBS Grand Marnier liqueur
1 TBS freshly squeezed orange juice
2 TBS caster sugar  

Break up the white chocolate and place into a bowl, along with the cream  Place the bowl over a saucepan of simmering water without allowing the water to touch the bottom of the bowl. Melt the chocolate slowly, stirring occasionally.  While the chocolate is melting whip the egg whites with the salt until they form soft peaks.  Continue to beat, whilst adding the sugar gradually, beating until they are glossy and stiff.  Scoop a dessertspoon ful of the egg whites into the melted chocolate and beat them together with a rubber spatula.  Fold the remaining egg whites into the mixture carefully, taking care not to knock out too much of the air. You want a light and fluffy mixture without any air pockets. 

Spoon the mousse into the bottoms of four glass tumblers or champagne flutes.  Place in the refrigerator for two hours. 

To do the berries, wash, dry, hull and slice into a bowl. Mix in the remaining ingredients gently.  Allow to stand at room temperature until the mousses have chilled and set.  Divide the berries and their juices amongst the glasses and serve immediately.


Its a bank holiday over here in the UK and I think it is Memorial Day in the United States.  This is the perfect dessert for a BBQ get-together.  You can double it with ease!  Bon Appetit!
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Marie Rayner
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