2 x 250g punnets fresh strawberries, hulled
1 1⁄2 tsps powdered gelatine
2 tblsps water
3 egg yolks
1⁄2 cup caster sugar
1/3 cup lemon juice
2 cups thickened cream Whipped cream, to serve
Cut 1 1⁄2 punnets of the strawberries in half. Reserve remaining strawberries for decoration and refrigerate. Process halved strawberries in a food processor until smooth. Strain. Discard seeds. You will need 2/3 cup puree.
Sprinkle gelatine over water in a small, heatproof jug. Stand jug in a medium saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool to room temperature. Stir into the strawberry puree.
Make lemon curd by combining yolks, sugar and juice in a medium heatproof bowl. Sit bowl over same pan of simmering water. Whisk constantly until slightly thickened. Remove bowl from heat. Cool down to room temperature.
Beat cream in a bowl with electric mixer until rm peaks form. Fold in lemon curd.
Divide mixture evenly between two bowls. Fold puree into one half until combined.
Divide lemon mixture among six serving glasses (200ml capacity). Top with strawberry mixture. Refrigerate for about 4 hours, or overnight until set.
Serve mousse topped with whipped cream and reserved quartered strawberries.
This recipe originally appeared on New Idea Food