NZ Woman's Weekly
Strawberry and white chocolate mousse & mint sugar

Strawberry and white chocolate mousse & mint sugar

  • Servings

    4
  • Courses

    Dessert

Sweet desserts that say spring in one mouthful. The minty sugar is such a pretty garnish – use it for everything, from cocktails to ice-cream sundaes!

  • 1 punnet (approx 8-10 large) strawberries, hulled and chopped
  • 1/3 cup sugar, plus ¼ for mint sugar
  • ¼ cup water
  • 2 tbsp strawberry liqueur (optional)
  • 2 tbsp gelatine, plus ¼ cup water
  • 300ml cream, softly whipped
  • ¼ cup white chocolate, grated
  • Large handful of fresh mint leaves

1 Combine the strawberries, sugar, water and liqueur in a medium-sized saucepan and simmer for 10 minutes until soft.

2 Drain off ½ cup of strawberry syrup and set aside for serving. In a small bowl, sprinkle gelatine over the water and allow to rest and absorb for 5 minutes. Stir into the hot strawberries and mix until dissolved. Cool for about 20 minutes.

3 In a large bowl, fold together the strawberry mixture, whipped cream and white chocolate, and spoon into serving glasses. Chill for 2 hours or until set. To serve, drizzle with reserved strawberry syrup and sprinkle over mint sugar.

4 For mint sugar, simply whiz together the mint and sugar until fine and green.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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