A retro classic. Cloud-like wafts of pale pink, strawberry-flavoured fluff. Light, summery, the perfect end to a feast. Makes 6
- 350g strawberries
- 2 tsp icing sugar
- 4 egg whites
- 60g caster sugar
- 150ml double cream
- Puree the strawberries and mix with the icing sugar, then sieve to remove the pips
- In a clean bowl, whisk the egg whites to soft peaks and then add the caster sugar a tsp at a time
- Continue whisking until you have stiff, glossy peaks
- In another bowl, whisk the double cream to soft peaks
- Fold the cream gently into the egg whites, then fold in the strawberry puree
- Spoon the mousse into individual glasses and chill for at least 2 hours before serving
You can make it with any other soft fruit if you prefer. Recommend raspberries or apricots
Sophie cooks 