Name: Strawberry & rosewater mousse
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: French
Ingredients: 450g-500g fresh strawberry; 2 tbsp balsamic vinegar; 1quantity meringue mousse base (see 'Goes well with'); 1 tsp rosewater; 1portion pâté à bombe (see 'Goes well with'); 142ml pot double cream

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Strawberry & rosewater mousse

Strawberry & rosewater mousse

Gordon Ramsay

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Serves 6

A challenge

Prep: 20 mins

No cook (if pâté à bombe prepared)

A star rating of 4.3 out of 5.4 ratingsRate

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These light and airy mousses, from Gordon Ramsay, make the perfect finish to a summery meal

Vegetarian

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Meringue mousse base

A star rating of 5 out of 5.3 ratings

Pâté à bombe

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

450g-500g fresh strawberry
2 tbsp balsamic vinegar
1quantity meringue

mousse base (see 'Goes well with')
1 tsp rosewater
1portion pâté à bombe

(see 'Goes well with')
142ml pot double cream

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Nutrition: per serving

kcal227
fat15g
saturates8g
carbs21g
sugars15g
fibre1g
protein4g
salt0.11g

low

Method

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).
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.
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.
step 4

Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.

Recipe from Good Food magazine, August 2005

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A star rating of 4.3 out of 5.4 ratings

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