Strawberry and basil mousse

Serves 8


  • 8 milk chocolate rice cakes, plus 2 extra for serving
  • 500g fresh strawberries, plus extra for garnishing
  • 1 tsp balsamic vinegar
  • A handful of basil leaves
  • 3 large whole eggs
  • 80g unrefined cane sugar
  • 150ml crème fraîche
  • 3 leaves of gelatine


Grease each of your ring moulds / ramekins with a little olive oil.

Soak the gelatine leaves in cold water for 5 – 10 minutes to soften.

Place the strawberries and lemon juice in a food processor with the basil until completely broken down. Pass it through a fine sieve to remove any pulp.

Put 2 whole eggs, plus the yolk of the third egg (saving the white) in a bain marie, (bowl over a pan of simmering water), with the sugar. Beat the mixture continuously until the sugar and eggs have doubled in size and gone pale and frothy.

Remove the bowl from the heat. Gently fold the mixture to cool it to room temperature. Remove the gelatine from the cold water and drain the bowl. Return the gelatine to the bowl and dissolve in a tablespoon of boiled water. Once dissolved, mix the gelatine into the strawberry purée and then add the puree and crème fraîche to the egg mixture. Gently fold it all together.

Finally, whisk the remaining egg white in a clean bowl until soft peaks form and fold it into the mousse.

Use the moulds to cut out a base of chocolate rice cake, chocolate side up. Place all the moulds on a small tray and pour the mousse over the rice cakes right up to the top. Place the tray in the fridge to let the mousses set for 3-4 hours.Top with the remaining chopped strawberries, a few baby basil leaves and a few broken shards of chocolate rice cakes to serve.

Recipe courtesy of Hayley Coope-Dempster at

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