Strawberry, Basil and White Chocolate Mousses

Name: Strawberry, Basil and White Chocolate Mousses
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 300 g strawberries (hulled weight), roughly chopped; 5 basil leaves, roughly chopped; 75 g caster sugar; 100 g white chocolate, finely chopped; 2 medium egg whites; 250 mL double cream, at room temperature; 75 g white chocolate, finely chopped; Strawberries, hulled and sliced; Small basil leaves

This airy pink mousse is a wonderfully light end to a summery meal. Basil and strawberry are a match made in heaven.

By Georgie D'Arcy ColesPublished: 09 February 2024

Jump to recipe

strawberry, basil and white chocolate mousses

* Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp

Advertisement - Continue Reading Below

Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

435

Ingredients

For the mousse

300 g
strawberries (hulled weight), roughly chopped
5
basil leaves, roughly chopped
75 g
caster sugar
100 g
white chocolate, finely chopped
2
medium egg whites
250 ml
double cream, at room temperature

For the shades

75 g
white chocolate, finely chopped

To serve, optional

Strawberries, hulled and sliced
Small basil leaves

Directions

1. Step 1For the mousse, in a medium pan over low heat, cook the strawberries, basil leaves and 30g sugar, stirring occasionally, until the strawberries are mushy. Strain through a fine sieve into a medium bowl, working the pulp well (discard seeds). Set aside to cool.
2. Step 2Melt the chocolate in a small heatproof bowl set over a pan of barely simmering water. Set bowl aside to cool to room temperature.
3. Step 3In a medium bowl, using a handheld electric whisk, beat the egg whites until they hols stiff peaks. Gradually beat in the remaining 45g sugar, whisking back up to stiff peaks after each addition.
4. Step 4Add the cream to the cooled strawberry purée and beat until the mixture holds medium peaks. Add the cooled chocolate and fold in using a large metal spoon, being careful to keep in as much air as possible. Divide between 6 glasses or large ramekins and chill until set, about 2hr.
5. Step 5Meanwhile, make the shards. Line a small baking tray with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Once melted, pour on to the lined tray and tilt the tray to spread evenly. Chill to set.
6. Step 6To serve, break the chocolate into shards and arrange on top of the mousses, along with some sliced strawberries and basil leaves, if using. Serve.