Rippled strawberry mousse recipe

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35 min

Nutrition per portion

Calories 470 kCal 24%

Make your very own fro-yo with this great recipe- a perfect summer treat, and far cheaper than the shop!


  • 550g (1lb 4oz) strawberries, hulled
  • 25g (1oz) icing sugar
  • 30ml (2tbsp) lemon juice
  • 7g sachet powdered gelatine
  • 600ml (1pt) double cream
  • 2 large egg whites
  • Lemon thins, to serve (see above)


  • Reserve 6 small strawberries for decoration, chop the rest and place in a food processor or blender, and process to a pulp. Push the pulp through a fine-holed sieve to make a smooth purée. Stir in the icing sugar and ?lemon juice.

  • Sprinkle the gelatine over 60ml (4tbsp) hot water and stir until dissolved (if the gelatine doesn’t dissolve completely, sit the bowl in a pan of very gently simmering water for 1-2 mins). Cool for 10 mins, then gradually fold into the strawberry purée. Chill for 15 mins until just beginning to set.

  • Whip the cream until it just holds its shape, and fold in two-thirds of the purée. Whisk the egg whites until softly peaking and fold into the cream mixture. Layer the rest of the purée and cream mixture in 6 serving glasses. Chill for 2 hrs or until set. Decorate with the reserved strawberries and serve with lemon thins.

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(86 ratings)
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