0 Flares 0 Flares ×
If like me you like to host alfresco in the summer then this is a great recipe to serve up for dessert. It’s light and fruity but still oh so naughty. Make some fabulous cocktails and go easy on the main course!
Jubilee Strawberry and Rose Mousse Cheesecake Pots
A light and fluffy summer dessert, perfect for those balmy evenings eating outside with good company and fabulous cocktails
Write a review
2 hr 30 min
2 hr 30 min
- 500g Jubilee strawberries, washed and hulled
- 150g digestive biscuits
- 40g melted butter
- 50g icing sugar
- 11/2 tsp. rosewater
- 600ml double cream
- 1 large egg white
- Crush the biscuits with a rolling pin to fine crumbs and combine with the melted butter. Divide between the bases of 6 glasses and place in the fridge to set.
- Place the egg white and icing sugar into a heatproof bowl and set over a pan of simmering water. Whisk for 5 minutes or until the mixture reaches medium peaks. Remove from the heat and allow to cool.
- Place the strawberries (reserving 3 for decoration) into a large pan with the rose water and 3 tbsp water. Over a medium heat, cook the strawberries until they begin to soften, about 3-4 minutes. Remove from the heat and mash the strawberries using a fork or masher. Sieve to remove the seeds and set aside to cool completely.
- In a separate bowl, whip the cream until smooth and thickened. Gently fold the cream into the egg white, then add the cooled strawberry puree and continue to combine with gentle folding actions.
- Spoon into 6 separate glasses and chill for at least 2 hours, or until set. Slice the reserved strawberries in half and use to decorate the top of each pudding.
- Grown on British soil, Jubilee Strawberries are available from May to September in the premium ranges of the UK’s major supermarkets; Sainsbury’s Taste The Difference, Tesco Finest, Marks & Spencer Top Tier, Asda’s Extra Special and Waitrose Specialty ranges.
Tasting Britain http://tastingbritain.co.uk/