You know those people that say they could burn water? Well at school I was one of those people I failed Home-Economics. My final grade was all to do with a Lemon Mousse – it was so bad that it actually never made it home as it didn’t set. In fact after the Tuna Bake, the bread that never rose this was the final straw and I failed and asked to find an alternative subject – so I did Design, Technology, and Electronics! Since then, I have never tried to make a mousse until last week. I have lots of overripe strawberries and although I knew I wanted to make my strawberry muffins I wanted to conquer my fear and create a Strawberry Mousse especially as it would use the egg whites left over from that recipe.

Hidden on my cookbook shelves is a book from my great-grandmother Everything Within from the News Chronicles. It is wonderful and I’ve shared a recipe from there with you before – the traditional Lemon Cordial which is one of my favourites.

But, hidden in those pages is a recipe for Raspberry Mousse. Now after the Raspberry and Vanilla Cheesecake Bars I have no Raspberries left but from our pick your own adventure but plenty of overripe strawberries.

Ingredients needed for Traditional Strawberry Mousse

150 ml Double Cream

3 egg whites

50g Caster Sugar

200g Overripe Strawberries

Icing Sugar for taste

Step by Step to make Traditional Strawberry Mousse

Cover the strawberries with the sugar
Pulp the strawberries so that they form a liquid set aside
Whisk up the double cream until it forms peaks
Whisk the strawberries and double cream together
In a bowl add the egg whites and a pinch of sugar
Mix until you have a meringue type mix
Take a spoon of your egg white and fold into the strawberry and cream mix
Continue folding gently in the rest of the egg whites
Take a small taste
Add icing sugar to your taste gently folding it in
Place into serving glasses and into the fridge
Leave in the fridge for 3hrs minimum

The mixture can be made the day before and left in the fridge covered and served chilled.