A sweet treat everyone will enjoy, served with strawberry jelly and mango mousse
- strawberry jelly
- 500 g strawberries (frozen)
- 100 g caster sugar
- 2 leaves of gelatine
- 300 ml juice (use the juice from the cooked berries)
- mango mousse
- 3 egg yolks
- 2 ripe mangos
- 50 g sugar
- 30 g honey
- 0.5 pint double cream (semi-whipped)
- 2 leaves gelatine
- 1 floz water
- Place the strawberries and sugar in a heat-proof bowl, cover with cling film & place over a pot of simmering water.
- Remove after 30 minutes and strain through muslin (use can also use a clean cotton or linen tea towel).Don’t squeeze the cloth as this will make the jelly cloudy. Allow the juice to cool slightly until it is warm to the touch.
- Soak the gelatine in cold water, after a few minutes the leaves will become soft & then squeeze off the excess water.
- Add gelatine to the juice liquid. Stir until dissolved.
- Pour into large dessert glasses. Place into the fridge to set. This will take a few hours.
- For the mango mousse:
- Peel and dice mangos
- Place in a small pot and add 50g sugar.
- Cook until the sugar has dissolved and the mangos are soft. Liquidise.
- In a small bowl whisk the yolks & remaining sugar over simmering water (this pasteurises the egg yolks)
- Soak the gelatine in water for 5 minutes
- When the yolks are pale and thick, whisk in the gelatine until dissolved
- Fold mango puree into the egg mixture and then add the semi-whipped cream.
- Spoon mango mousse on top of the set strawberry jelly, and place in the fridge for 2 hours.
- Serve with Cinnamon biscuits.
More by Louise Lennox:
- Saturday Brunch: American Style Pancakes
- Hot Cross Buns time
- Something for the weekend: Irish Breakfast Scones