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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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 strawberries.

  • STEP 3

    Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.

Goes well with

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A star rating of 3.9 out of 5.8 ratings
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