Strawberry, White Chocolate and Basil Mousse (serves 4)

Posted by on Aug 14, 2012 in foodits video, Jon Gays Video Home Class | 0 comments

Strawberry, White Chocolate and Basil Mousse (serves 4)

A few years back I discovered a great place called Wiveton Hall farm in North Norfolk. Well, it had been there for a few hundred years, but you know what I mean. Owned and run by a chap that really knows his onions and his fruit and his rare breeds. You can hire a whole wing of the Hall for holidays and weekend breaks. It’s a great place for parties and sports too… but that’s another story for another time. So – moving on – all the produce from the Farm is available from the their own cafe where you can get, probably, some of the best PYO Strawberries in East Anglia. It’s also where most of the ingredients for this recipe came from, so enjoy. You can watch Jon preparing it in the video below.


Strawberry, White Chocolate and Basil Mousse (serves 4)

250g Strawberries
150g White Chocolate
195ml Cream
3 Eggs
100g Sugar
Bunch of Basil
Shot of Pimms
Black Pepper

Method:
In a mixing bowl, whisk the egg yolks and sugar until they become thick, pale and creamy. In a separate bowl, whisk the egg whites with a clean whisk until it forms thick peaks. In a third bowl whisk the cream until soft peaks form.

In a small pan add the strawberries, Pimms and sugar before bringing to the boil. Cook until they soften. Blend the strawberries with a handful of basil.

Over a pan of boiling water, melt the white chocolate before gradually adding the chocolate into the egg yolk mix. Fold the chocolate into the mix, retaining as much air as possible. Once fully incorporated, add little by the little the whisked egg whites – again folding in order to retain the air. Do the same for the cream. Finally, add the strawberry puree, reserving some for a garnish if you wish.

Into 4 martini glasses, or other individual serving dishes, pour in the mixture.

Refrigerate for 4 hours until the mix sets.

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