Whenever I have people over for a meal, I almost always end up making chocolate-based desserts. Last week we had some friends over for lunch and I made this dessert using fresh summer berries with of course, some chocolate! I've been meaning to make this ever since I read the recipe in this magazine. To read the story on how I got the magazine click here. The dessert was delicious. The strawberry coulis with sliced strawberries along with creamy white chocolate and strawberry flavor melts in your mouth. Hmm! I want more!
- 750g/1lb 10oz strawberries + extra
- 2 tbsp fresh lemon juice
- 250g/9oz good quality white chocolate, broken into pieces
- 1tbsp white chocolate liqueur (optional - I didn't use)
- 12g sachet powdered gelatine
- 450ml/16fl oz double cream
- 25g/10z icing/confectioners sugar
Place half the strawberries in a blender or food processor and puree until smooth. Pass the pureed strawberries through a fine sieve into a bowl, then add the lemon juice*. Slice the rest of the fruit and add to the puree.
Place the chocolate & chocolate liqueur if using, in a heatproof bowl over a pan of simmering water, then leave for about 5 minutes, stirring from time to time, until melted. Meanwhile, sprinkle the gelatine over 50 ml water in a cup or small bowl and leave to soak for 5 minutes
Pour a quarter of the cream into a pan, add sugar, then warm gently. Add the soaked gelatine and stir for 5 minutes over a low heat until gelatine has dissolved- do not let the mixture boil.
Pour this cream mixture to the melted chocolate and stir until smooth. Add three -quarters of the strawberry puree. Pour the remaining cream into a bowl and whip until soft peaks form. Gradually fold the whipped cream into the chocolate and strawberry mixture.
Divide the mixture between 4 serving glasses**, then leave to chill for at least 2 hrs or overnight. Chill the remaining strawberry puree, too.
Spoon the remaining strawberry puree on top of each mousse and serve.
Note: *My strawberries were a little tart so I added few tbsps of icing/confectioners sugar.
**I got more then 4 serving glasses as I served them in smaller glasses.
The first picture is going to Click of Jugalbandi for their monthly food photography event. The theme is bi-color this month.
Recipe from BBC GoodFood Magazine.