New Forest Strawberry Mousse, Meringue, Elderflower, Beau Farm Cream

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.

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