1 1/2 lb (700 g) strawberries, hulled
1 large orange
3 level tbsp (45 ml) icing sugar (confectioners sugar)
2 eggs, separated, plus 1 egg yolk
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
15 ml (3 level tsp) gelatine
450 ml (15 fl oz) fresh whipping cream
1 large orange
3 level tbsp (45 ml) icing sugar (confectioners sugar)
2 eggs, separated, plus 1 egg yolk
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
15 ml (3 level tsp) gelatine
450 ml (15 fl oz) fresh whipping cream
method
1. Thinly slice enough hulled strawberries to line the sides of a 2.3-litre (4-pint) shallow glass dish.
2. Puree half the remainder in a blender with the finely grated orange rind, 75 ml (5 tbsp) orange juice and the icing sugar. Then pass through a nylon sieve to give a very smooth texture. Reserve the rest of the strawberries for decoration.
3. Whisk the three egg yolks and caster sugar until thick and light. Gradually whisk in the strawberry puree.
4. Soak the gelatine in 45 ml (3 tbsp) water in a small bowl. Dissolve by standing the bowl over a pan of hot water. Stir into the mousse mixture.
5. Whip the fresh cream until softly stiff. Fold one-third through the mousse. Keep the rest covered in the fridge. Whisk the egg whites until stiff then fold into the mixture. Turn carefully into glass dish. Refrigerate.
6. When set decorate with the reserved fresh cream. Refrigerate.
7. Decorate with the reserved strawberries. Remove from the refrigerator 20 minutes before eating
2. Puree half the remainder in a blender with the finely grated orange rind, 75 ml (5 tbsp) orange juice and the icing sugar. Then pass through a nylon sieve to give a very smooth texture. Reserve the rest of the strawberries for decoration.
3. Whisk the three egg yolks and caster sugar until thick and light. Gradually whisk in the strawberry puree.
4. Soak the gelatine in 45 ml (3 tbsp) water in a small bowl. Dissolve by standing the bowl over a pan of hot water. Stir into the mousse mixture.
5. Whip the fresh cream until softly stiff. Fold one-third through the mousse. Keep the rest covered in the fridge. Whisk the egg whites until stiff then fold into the mixture. Turn carefully into glass dish. Refrigerate.
6. When set decorate with the reserved fresh cream. Refrigerate.
7. Decorate with the reserved strawberries. Remove from the refrigerator 20 minutes before eating
serving amount
serves 6
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