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  1. Home
  2. Food

Strawberry and lemon curd mousse

With warmer weather on the way, it's time to enjoy this season's best! - by Peta Dent and Kim Meredith
  • 07 Sep 2017
Strawberry and lemon curd mousse Andre Martin. Styling: Carolyn Fienberg.
Prep: 30 Minutes - Serves 6

Mousse can be made up to three days ahead.

Ingredients

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

Method

  1. 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.

    2 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.

    3 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.

    4 Beat cream in a bowl with electric mixer until rm peaks form. Fold in lemon curd.

    5 Divide mixture evenly between two bowls. Fold puree into one half until combined.

    6 Divide lemon mixture among six serving glasses (200ml capacity). Top with strawberry mixture. Refrigerate for about 4 hours, or overnight until set.

    7 Serve mousse topped with whipped cream and reserved quartered strawberries.

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