Strawberry & rosewater mousse

Recipe uploaded by

Gordon Ramsay

2 ratings

Recipe by Gordon Ramsay

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1. Make the pâté à bombe. Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan. Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup on the yolks and beat, on full speed for 3-4 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions (you only need one portion for this recipe).
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. Make the meringue 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. Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.

227 kcalories, protein 4g, carbohydrate 21g, fat 15 g, saturated fat 8g, fibre 1g, salt 0.11 g

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• Jeannie

  02 March 2008

  Jeannie rated and commented on this recipe

  

  It was only half way through that double cream was mentioned - without anything in the ingredients about quantity etc. which meant there was a fair degree of guesswork. Ours looked more yellow than the picture on site - but still tasted delicious. Lack of clear instructions and missing ingredients however gives this only a two star rating.

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• fien397

  25 May 2009

  fien397 rated and commented on this recipe

  

  made this recently and it was absolutely lovely. i made it from the printed recepie, and a jeannie has pointed out theres some bits missing online. it should have 142ml of douuble cream whisked until soft peaks form, dont over whip. and the "1 portion" of meringue is 3 egg whites and 25g castor sugar. hope this helps.

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Ingredients

• 450g-500g fresh strawberry
• 2 tbsp balsamic vinegar
• 1 quantity meringue
• 1 tsp rosewater
• 1 portion pâté à bombe

FOR THE PATE A BOMBE

• 180g caster sugar
• 6 eggs yolks

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Vegetarian

Ingredients

• 450g-500g fresh strawberry
• 2 tbsp balsamic vinegar
• 1 quantity meringue
• 1 tsp rosewater
• 1 portion pâté à bombe

FOR THE PATE A BOMBE

• 180g caster sugar
• 6 eggs yolks

227 kcalories, protein 4g, carbohydrate 21g, fat 15 g, saturated fat 8g, fibre 1g, salt 0.11 g

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