Strawberry & White Choco­late Mousse

Lancashire Life - - LONGRIDGE -

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

To dec­o­rate:

20g white choco­late Hand­ful of straw­ber­ries

Method:

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

To dec­o­rate:

100g dark choco­late

Hand­ful of straw­ber­ries, sliced

Method:

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.

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