Strawberry and rosewater Mousse
a.. 450g-500g fresh strawberry
b.. 2 tbsp balsamic vinegar
c.. 1 quantity meringue mousse base (see 'Goes well with')
d.. 1 tsp rosewater
e.. 1 portion pâté à bombe (see 'Goes well with')
f.. 142ml pot double cream
Serves 6
Preparation and cooking times
Prep 20 mins
No cook (if pâté à bombe prepared)
Vegetarian
1.. Make the pâté à bombe according to the recipe instructions (see 'Goes
well with'). Divide into 3 portions (you only need one portion for this
recipe).
2.. Reserve 6 nice strawberries for decoration. Chop the rest into chunks of
about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp
into each of 6 glasses.
3.. Make the meringue according to the recipe instructions and mix in the
rosewater with the pâté à bombe. Whisk the double cream until forming soft
peaks, but do not over-whisk. Fold cream into the meringue mix followed by the
remaining chopped strawberries.
4.. Pipe or spoon into glasses or a large serving bowl, decorate with the
reserved strawberries and chill until required.
227 kcalories, protein 4g, carbohydrate 21g, fat 15 g, saturated fat 8g, fibre
1g, sugar 15g, salt 0.11 g
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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