Strawberry Cream with Chocolate ganache and macerated strawberries

Strawberry cream with chocolate ganache and macerated strawberries

Strawberry cream with chocolate ganache and macerated strawberries

Summer and strawberries who can resist them especially when they are on sale and you get the smaller varieties. I always remember my cousin in London telling me when she made me proper English trifle, that the smaller the strawberries the sweeter they are and the ones I got were absolutely delightful. This is a very good recipe if you want to serve vegetarians since it does not use gelatin to become a mousse and you get a really soft creamy texture.



Serves 12 in 8oz ramekins

For the Strawberry Mousse

  • 300g fresh strawberries
  • 1/2 pint heavy whipping cream
  • 2 egg whites
  • 3 tbsp sugar

For the Macerated Strawberries

  • 200g fresh strawberries
  • 2 tbsp granulated sugar

For the Chocolate Ganache

  • 4oz semi-sweet chocolate chips
  • 3 tbsp heavy whipping cream


For the strawberry mousse

Wash the strawberries, cut off the tops and then puree them.

Whip the heavy cream and as it starts to thicken add 2 tablespoons of sugar slowly until thick peaks form. Fold a quarter of the whipped cream into the strawberry puree to lighten. Then add the remaining whipped cream and gently fold.

Whisk the egg whites with a pinch of salt on low until there is a bit of froth. Then turn the setting to high and whisk until soft peaks form. Add the remaining one tablespoon of sugar and whisk for another 30 seconds to form glossy peaks. Do not over whisk.

Gently fold the egg whites into the strawberry cream mix. Pour into your bowl and put it in the refrigerator.

For the macerated strawberries

Wash the strawberries, cut off the tops. Then chop the strawberries into small pieces. Pour the 2 tablespoons of sugar over them and stir. Put them in the refrigerator for at least 3 hours to macerate.

For the Chocolate Ganache

Put the chocolate chips and cream into a bowl and microwave for 20 seconds. Stir with a heat proof spatula to incorporate the chocolate and the cream. If there are still unmelted chocolate chips microwave in 10 second bursts stirring between each burst. Let it sit until ready to serve.

To serve, put the strawberry mousse into a ramekin, put a dollop of the chocolate ganache and a spoonful of the macerated strawberry on the side.


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