Strawberry & rosewater mousse
- Preparation and cooking time
- 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
- 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.