Dessert Recipe: Strawberry and Rose Mousse Cheesecake Pots

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Use fresh British Driscoll Jubilee strawberries for an even fruitier taste...

Strawberry and Rose Mousse Cheesecake Pots
British strawberry season is in full swing and this year it's a bumper crop. The Driscoll Jubilee is a quintessentially British strawberry which you should find popping up in supermarkets from now.

Get your hands on these huge juicy heart shaped delights and make some of these individual cheesecake desserts - perfect for a summer dinner party.

Strawberry and Rose Mousse Cheesecake Pots

Serves: 6

INGREDIENTS

  • 500g strawberries, washed and hulled
  • 150g digestive biscuits
  • 40g melted butter
  • 50g icing sugar
  • 11/2 tsp. rosewater
  • 600ml double cream
  • 1 large egg white

METHOD

Crush the biscuits with a rolling pin to fine crumbs and combine with the melted butter. Divide between the bases of six glasses and place in the fridge to set.

Place the egg white and icing sugar into a heatproof bowl set over pan of simmering water. Whisk for 5 minutes or until the mixture reaches medium peaks. Remove from the heat and allow to cool.

Place the strawberries (reserving three for decoration) into a large pan with the rose water and 3tbsp of water. Over a medium heat, cook the strawberries until they begin to soften, about 3-4 minutes.

Remove from the heat and mash the strawberries using a fork or masher. Sieve to remove the seeds and set aside to cool completely.

In a separate bowl, whip the cream until smooth and thickened. Gently fold the cream into the egg white and add the cooled strawberry purée and continue to combine with gentle folding actions.

Spoon into 6 separate glasses and chill for at least 2 hours, or until set. Slice the reserved strawberries in half and use to decorate top of each pudding.


PREP TIME

10 mins (plus 2 hours chilling time)

COOK TIME

10 mins



Will you be giving these a try?

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