Strawberry & clotted cream mousses
These elegant layered desserts make for a great end to any feast. MAKES 6 PREP 35min, plus cooling and chilling COOK about 12min
FOR THE PANNA COTTA
• 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
• 175ml semi-skimmed milk
• 40g caster sugar
• 1tsp vanilla bean paste
• 225g clotted cream, we used Rodda’s
FOR THE MOUSSE
• 1 sheet platinum-grade leaf gelatine, see COOK’S TIP
• 300g strawberries (hulled weight), plus extra to decorate
• 50g caster sugar
• 2 medium egg whites*
• 150ml double cream
1 First, make the panna cotta layer. Cover gelatine with cold water and leave to soak for 5min. Meanwhile, heat the milk and sugar in a pan over low heat, whisking until the sugar dissolves.
2 Lift out the gelatine (squeeze out excess water) and whisk into the hot milk mixture to dissolve. Remove pan from heat and whisk in the vanilla and clotted cream (including any crust on the cream), until smooth. Divide between 6 glasses or small pudding bowls. Cool, then chill until set, about 2hr.
3 For the strawberry mousse layer, soak the gelatine in cold water for 5min. Roughly chop 225g of the strawberries and heat in a small pan with 1tbsp of the sugar and 1tbsp water, stirring and cooking until the strawberries are mushy. Lift out the gelatine (squeeze out excess water) and stir into strawberries to dissolve. Blend until smooth. Set aside to cool.
In a medium bowl, using a handheld electric whisk, beat the egg whites to stiff peaks. Gradually beat in the remaining sugar, whisking back up to stiff peaks. In a separate large bowl, beat the cream until fairly firm.
5 Strain the cooled strawberry mixture through a fine sieve into the cream bowl (discard the seeds) and fold in with a large metal spoon. Next, fold in the egg whites, being careful to keep in as much air as possible. Finely chop the remaining 75g strawberries and fold in. Divide mousse between the glasses and return to the fridge for at least 2hr to set.
6 To serve, decorate with extra whole or chopped strawberries.
GET AHEAD Prepare to end of step 5 up to a day ahead. Keep chilled. Complete recipe to serve. PER SERVING: CALS 446; FAT 38G; SAT FAT 24G; CARBS 20G
‘What could be more British than strawberries and cream?’