DESSERTS: This is definitely a nice made-ahead dessert to serve as finale to a good backyard BBQ or a nice festive dinner.

STRAWBERRY MOUSSE DESSERT:

 

 

 

                                         

2 tbsp. unflavoured gelatine + 4 tbsp. warm water      

2 lb. strawberries, washed and hulled             

¾ cup sugar

2 lemons                                                         

3 egg whites

1 cup whipping cream                                   

1 ½ tbsp. warm water

 

 

 

 

Prepare a 5-inch diameter soufflé dish by fitting it with a collar made with a double-thickness of 2-inch wide wax paper attached and taped in place around the rim of the dish.

 

Soften gelatine in water. Reserve 7 strawberries for decoration and puree the rest by putting them through a sieve. Put half of strawberry puree into a saucepan and add sugar. Add softened gelatine into strawberry puree. Squeeze juice from lemons, strain and add into gelatine mixture.  Cook strawberry mixture over low-medium heat until gelatine and sugar dissolve. Check for sweetness, adding more sugar to taste if preferred. Remove from heat and stir in remaining puree. Leave to cool.

 

Whip cream until stiff. Fold all but 3 tbsp. of the cream into strawberry mixture. Beat   egg whites until stiff and gently fold into strawberry-cream mixture. Mix well; then transfer mixture to prepared soufflé dish. Chill in fridge until firm.

 

At serving time, carefully remove collar.  Decorate with reserved cream and halved strawberries.