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Strawberry & rosewater mousse

Strawberry & rosewater mousse

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A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook (if pâté à bombe prepared)
  • A challenge
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal227
fat15g
saturates8g
carbs21g
sugars15g
fibre1g
protein4g
low insalt0.11g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2005

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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