Strawberry and basil mousse

Strawberry and basil mousse


  1. Grease each of your circular moulds / ramekins with a little olive oil.
  2. Soak the gelatine leaves in cold water for 5 - 10 minutes to soften.
  3. 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.
  4. 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.
  5. Remove the bowl from the heat and gently fold the mixture to cool it to room temperature.
  6. 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.
  7. Add the purée and crème fraîche to the egg mixture and gently fold it all together.
  8. Finally whisk the remaining egg white in a clean bowl until soft peaks form and fold it into the mousse mixture.
  9. Use the moulds to cut out a base of chocolate rice cake, chocolate side up.
  10. 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.
  11. Serve with the remaining chopped strawberries, a few baby basil leaves and a few broken shards of chocolate rice cakes.

Recipe from

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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