Strawberry White Choco Mousse by Zarnak Sidhwa

Ingredients:

• Strawberries 1-1/2 kg
• Lemon juice 2 tbsp
• White chocolate 8 oz
• Gelatin 1 tbsp
• Milk 1/4 cup
• Cream 2 cups
• Icing sugar 2 tbsp
  

Method:

1. Puree half strawberries in a food processor.
2. Then press the puree mixture through a fine sieve into a bowl.
3. You want to end up with 1 cup of puree.
4. Stir in 1 tbsp of the lemon juice and set aside.
5. Slice the remaining 3/4 kg of strawberries, slice as many as to fill up 2 cups and set aside.
6. Melt white chocolate in a double boiler.
7. Stir until smooth, set aside.
8. Put milk into a small bowl and sprinkle the gelatin powder over the milk and let sit for 5 minutes.
9. Stir 1/4 cup of the cream and icing sugar in a small saucepan, bring to a simmer over medium heat.
10. Add the gelatin mixture and stir until the gelatin has dissolved.
11. Pour into the bowl of melted chocolate and stir until smooth.
12. Whisk in 3/4 cup of the strawberry puree.
13. Reserve the remaining 1/4 cup of puree.
14. Whip the remaining 3/4 cup of cream.
15. Whisk one third of the whipped cream into the chocolate mixture.
16. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture.
17. Refrigerate for 1 hour. Stir the remaining 1 tbsp of lemon juice into the reserved sliced berries.
18. Fold the sliced berries into the mousse.
19. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours or even over night (cover with plastic wrap).
20. When you are ready to serve the mousse, pour a dollop of the reserved strawberry puree onto each serving.
21. Add a few sliced of strawberries as garnish.