Put the egg white into a heatproof bowl
with the icing sugar. Set the bowl over a
large pan of simmering water and, using
a hand electric whisk, whisk for 5 mins
until the mixture is light, fluffy and holds
peaks when the blades are lifted. Remove
from heat, whisk in the lemon zest, then
whisk for a further 2 mins to cool it down.
Fold in the fromage frais, then transfer
to six glasses or small bowls and chill.
Roughly chop half the strawberries and
put in the food processor with the 2 tbsp
icing sugar and the lemon juice. Whizz
to a purée, then press through a sieve to
remove the seeds. Chop the remaining
Spoon the chopped strawberries over
the mousses, then spoon a little purée
over each. Chill until ready to serve.