Strawberry & Vanilla Mousse Recipe


  • 4 Eggs, separated
  • 175 gms Strawberries
  • 100 gms Castor Sugar
  • 250 ml Double cream
  • 6 tsp Powdered Gelatine
  • Few drops of Vanilla Essence

  • To Decorate
  • Mint leaves
  • 2-3 Sliced Strawberries

  • For the Sauce
  • 1 tsp Arrowroot
  • 25 gms Icing Sugar
  • 100 gms Strawberries


  1. Puree the strawberries. Transfer in a bowl and set aside.
  2. Whisk the egg yolks and castor sugar until pale and thick enough to leave a trail when the whisk is lifted.
  3. In separate bowls, whip the cream to soft peaks and whisk the egg whites until stiff. Fold the cream and then the egg whites into the egg yolk mixture. Fold 5 tbsp of the egg mixture into the strawberry puree. Stir vanilla essence into the remaining egg mixture.
  4. Sprinkle the gelatine over 6 tbsp of warm water in a bowl and set aside to soften for a few minutes. Then stir and place over a pan of warm water to dissolve.
  5. Fold 4 tbsp of the gelatine mixture into the vanilla egg mixture and stir the remainder into the strawberry puree mixture.
  6. Pour half of the vanilla mousse mixture into a 1.2 lts. round mould and swirl in half the strawberry mixture. Add the remaining vanilla and strawberry mixture and swirl again. Chill for 1 - 2 hours.
  7. Make the sauce; puree the strawberries, shake the arrowroot into 1 tbsp water and stir into the puree. Add the icing sugar and stir over a gentle heat and glossy and slightly thickened. Allow to cool. Unmould the mousse, slice and put on serving plates.
  8. Surround with sauce. Feather in the cream, using a cocktail stick. Decorate with strawberries and mint leaves.

Tip: To intensify the sweetness of any dish,add a pinch of salt.

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