Strawberry & White Chocolate Mousse
An amalgamation of two recipes I have been working on recently, this dessert is a strawberries and cream dream. The tartness of the strawberry is balanced beautifully by the creamy white chocolate cheesecake layers. If you’re planning on setting your mousses in tall glasses as I have, I strongly recommend using a set of piping bags to create smooth, even layers.
Ingredients: For the strawberry mousse:
300g strawberries 140ml double cream 50g caster sugar 3 egg whites
For the white chocolate mousse:
120ml double cream 115g cream cheese 75g white chocolate 2tbsp icing sugar ½ tsp vanilla extract Pinch of salt
20g white chocolate Handful of strawberries
Start by making the strawberry mousse. Whisk the egg whites to stiff peaks before adding the caster sugar a spoonful at a time. Continue to whisk for 30 seconds after each spoonful to ensure the sugar is well incorporated.
In a separate bowl, whisk the double cream until thick and glossy. Blitz the strawberries in a food processor and fold the puree into the double cream. Add the egg mixture to the cream mixture a large dollop at a time, gently folding together using a spatula. Try not to overmix, you want to keep this mousse as light and fluffy as possible to compliment the white chocolate mousse, which is heavier in texture.
For the white chocolate mousse, whisk the cream until stiff peaks form. Set the bowl aside.
Gently melt the white chocolate in a heatproof bowl set over a pan of simmering water. Remove the bowl from the pan and leave to cool slightly.
Whisk together the cream cheese and icing sugar until light and fluffy. Add the white chocolate, vanilla extract and salt, continuing to mix until well combined. Fold in the whipped cream.
To serve, spoon a thick layer of strawberry mousse into 4 bowls or 6 glasses, before topping with a thinner layer of white chocolate mousse.
If using glasses, I like to place some thin slices of strawberry around the edges of the base before piping in the mousse using a piping bag.
Top each mousse with a shaving of white chocolate and a strawberry. Enjoy within two days. For the choux pastry: 200ml cold water 115g plain flour
85g unsalted butter 4tsp caster sugar 3 eggs, beaten
Pinch of salt
For the filling:
95g strawberries, pureed 210ml thick double cream 60g icing sugar
100g dark chocolate
Handful of strawberries, sliced
Preheat the oven to 200C/180C (fan)/gas mark 6.
Place the water, butter and sugar in a medium sized saucepan over a gentle heat. When the butter has melted, increase the temperature and bring the mixture to a rapid boil.
Remove the pan from the hob, add the flour and salt, and whisk vigorously until the dough comes to together in the centre of the pan. Leave to cool for 10 minutes.
Beat the eggs into the mixture until well combined. I find it quicker and easier to do this using a whisk rather than a spoon, but it does require a little more elbow grease! Regardless of implement, just keep mixing until the egg is fully incorporated.
Transfer the choux mixture to a piping bag. Snip off the end with a pair of scissors and pipe 10cm long eclairs onto a baking sheet lined with greaseproof paper. Bake in the oven for 25-30 minutes. When the eclairs have finished baking, remove the tray from the oven and make a small incision in each shell. It is important that you do this immediately, or else the steam will have no means of escape and cause the pastry to go soft and soggy. Leave to cool completely.
Pour the pureed strawberries into a saucepan. Heat gently for 5 minutes, stirring regularly, until the strawberries have thickened and reduced into a deep red syrup. Set aside to cool.
Combine the strawberry syrup, cream and icing sugar in the bowl of a stand mixer and whisk until thick and glossy. Cut the éclair shells in half lengthways and fill with the strawberry cream.
To finish, melt the dark chocolate in a heatproof bowl suspended over a saucepan of simmering water (making sure the base of the bowl doesn’t touch the water). Spoon the melted chocolate over the eclairs and top with slices of fresh strawberries. Keep refrigerated until you’re ready to serve.