New Forest Strawberry Mousse, Meringue, Elderflower, Beau Farm Cream
New Forest Strawberry Mousse, Meringue, Elderflower, Beau Farm Cream
Ingredients:
1 Kilo strawberries – cut into quarters & freeze
8 leaves gelatine
100g egg white
200g caster sugar
300g icing sugar
100g strawberry coulis
200g fresh strawberries for garnish
Elderflower syrup
Method:
Coat the frozen strawberries in icing sugar and set aside at room temp for 2 hours.
Decant the juice from the strawberries, add gelatine and mix well.
Over a bowl of iced water, place the juice in another bowl and whisk until it triples in size & reaches a mousse- like texture.
Portion into rings or moulds.
Whisk egg whites until fluffy, then add sugar & whisk until thick, pipe into stick shape & bake at 100 degrees for one hour.
To serve:
Turn out the mousse into the centre of the plate, orange fresh strawberries coated in coulee, add meringues sticks , drizzle with elderflower syrup &
Scatter fresh elderflower for decoration .
This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire ingredients.
