Strawberry & rosewater mousse
If you have around 20 minutes to spend in the kitchen, Strawberry & rosewater mousse might be a tremendous gluten free recipe to try. This recipe serves 6 and costs 94 cents per serving. One portion of this dish contains roughly 1g of protein, 9g of fat, and a total of 114 calories. A mixture of rosewater, strawberry, double cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 73 foodies and cooks. It will be a hit at your Mother's Day event. It is brought to you by BBC Good Food. With a spoonacular score of 41%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Strawberry, Orange & Rosewater Smoothie: Virtual Baby Shower, Strawberry Mousse, and Strawberry Mousse.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
2 tbsp balsamic vinegar
1 quantity meringue mousse base (see 'Goes well with')
142ml pot double cream
1 tsp rosewater
450g-500g fresh strawberry
Equipment:
whisk
bowl
Cooking instruction summary:
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).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.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.Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.
Step by step:
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).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.Make the meringue according to the recipe instructions and mix in the rosewater with the pâté à bombe.
2. 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.Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.
Nutrition Information:
