- Grease each of your circular moulds / ramekins with a little olive oil.
- Soak the gelatine leaves in cold water for 5 - 10 minutes to soften.
- Place the strawberries, lemon juice and basil leaves in a food processor until completely broken down. Pass it through a fine sieve to remove any pulp.
- Place 2 whole eggs plus the yolk of the third egg (save the white) in a bain marie (bowl over a pan of simmering water) with the sugar. Beat the mixture continuously until the sugar and eggs have doubled in size and gone pale and frothy.
- Remove the bowl from the heat and gently fold the mixture to cool it to room temperature.
- Drain the cold water from the gelatin bowl. Add a tablespoon of boiled water to fully dissolve the gelatin. Once dissolved, mix the gelatine into the strawberry purée.
- Add the purée and crème fraîche to the egg mixture and gently fold it all together.
- Finally whisk the remaining egg white in a clean bowl until soft peaks form and fold it into the mousse mixture.
- Use the moulds to cut out a base of chocolate rice cake, chocolate side up.
- On a tray place all the moulds over the circular rice cake and pour over the mousse mixture. Place the tray in the fridge to let the mousses set for 3-4 hours.
- Serve with the remaining chopped strawberries, a few baby basil leaves and a few broken shards of chocolate rice cakes.
Recipe from www.kallo.com
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Using ring moulds makes the mousses easy to turn out but if you don't have them, use ramekins and use the rice cake for serving and scooping, rather then as a base
Olive oil for greasing 3 leaves of gelatine 500g (1lb 2oz) fresh strawberries, plus extra for garnishing Juice of one lemon A handful of basil leaves 3 large whole eggs 80g (3oz) unrefined cane sugar 150ml (5floz) crème fraîche 8 milk chocolate rice cakes, plus 2 extra for serving 1 teaspoon balsamic vinegar
Time: 20 mins Serves: 8 Nutrition: n/a