Strawberry White Choco Mousse

Strawberry White Choco Mousse

Ingredients:

• Strawberries 1-½ kg
• Fresh lemon juice 2 tbsp
• Finely chopped white chocolate 8 ounces
• Gelatin 1 tbsp
• Milk ¼ cup
• Cream 2 cups
• Icing sugar 2 tbsp

Method:

• Purée half strawberries in a food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 tbsp of the lemon juice and set aside. Slice the remaining 3/4 kg of berries, slice as many as to fill up 2 cups, and set aside. Melt white chocolate in a double boiler. Stir until smooth, set aside. Put ¼ cup milk into a small bowl and sprinkle the gelatin powder over the milk and let sit for 5 minutes. Stir ¼ cup of the cream and the 2 tbsp icing sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée. Whip the remaining 1 3/4 cup of cream. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour. Stir the remaining 1 tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap). When you are ready to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.