Prep Time
20 minutes
Chilling Time
2 hours
I’ve paired the aromatic cordial with the sweetness of the white chocolate and strawberries to create a smooth light mousse. A delicious way to celebrate Spring.
Method
Soak the gelatine leaves in a bowl of cold water for 4 to 5 minutes.
Chop the chocolate into small pieces using a serrated knife. Melt the chocolate in a double boiler over low heat stirring occasionally.
Whip the cream into soft peaks adding the cordial slowly to ensure the cream doesn’t split.
Remove the gelatine from the bowl and squeeze out any excess water. Place in a saucepan over gentle heat until melted, this should only take a few seconds. Add to the cream mixture.
Add the melted chocolate to the cream.
Beat the egg whites into soft peaks and carefully fold into the cream mixture.
Spoon some of the mousse into the glasses. Arrange the freeze dried strawberries around the outside of the glass, top with a bit more of the mousse. Chill in the fridge for 2 hours.
Before serving, top each mousse with a strawberry fan.
