Strawberry and Rose Mousse Cheesecake Pots

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Recipe by Cook Vegetarian
Serves 6
Ready in 60 mins +

Ingredients

  • 500g Jubilee strawberries, washed and hulled
  • 150g digestive biscuits
  • 40g melted butter
  • 50g icing sugar
  • 1 1/2 tsp rosewater
  • 600ml organic double cream
  • 1 large free-range egg white

Nutritional Information:

Calories: 689
Fat: 6.1gg

How To Cook

  1. Crush the biscuits with a rolling pin into fine crumbs, then combine with the melted butter. Divide the biscuit mix between six glasses pressing them into the base, and place in the fridge to set.
  2. Place the egg white with the icing sugar into a heatproof bowl and set over a pan of simmering water. Whisk for five minutes, or until the mixture reaches medium peaks. Remove the bowl from the heat and allow to cool.
  3. Place the strawberries (keeping three aside for decoration) into a large pan with the rose water and 3 tbsp of water. Over a medium heat, stew the strawberries until they begin to soften, heat them for about 3-4 minutes. Remove from the heat and mash the strawberries using a fork. Sieve the strawberries to remove the seeds and leave to cool completely.
  4. In a separate bowl, whip the double cream until smooth and thickened. Gently fold the cream into the egg white using a metal spoon, then add the cooled strawberry purée and continue to combine with gentle folding actions.
  5. Spoon the mix on top of the bases in the six glasses and chill for at least two hours. Decorate the pots with sliced strawberries.
    6. http://www.jubileestrawberries.co.uk
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Strawberry and Rose Mousse Cheesecake Pots
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 60 mins +
    Ingredients
  • 500g Jubilee strawberries, washed and hulled
  • 150g digestive biscuits
  • 40g melted butter
  • 50g icing sugar
  • 1 1/2 tsp rosewater
  • 600ml organic double cream
  • 1 large free-range egg white
    How to Cook
  1. Crush the biscuits with a rolling pin into fine crumbs, then combine with the melted butter. Divide the biscuit mix between six glasses pressing them into the base, and place in the fridge to set.
  2. Place the egg white with the icing sugar into a heatproof bowl and set over a pan of simmering water. Whisk for five minutes, or until the mixture reaches medium peaks. Remove the bowl from the heat and allow to cool.
  3. Place the strawberries (keeping three aside for decoration) into a large pan with the rose water and 3 tbsp of water. Over a medium heat, stew the strawberries until they begin to soften, heat them for about 3-4 minutes. Remove from the heat and mash the strawberries using a fork. Sieve the strawberries to remove the seeds and leave to cool completely.
  4. In a separate bowl, whip the double cream until smooth and thickened. Gently fold the cream into the egg white using a metal spoon, then add the cooled strawberry purée and continue to combine with gentle folding actions.
  5. Spoon the mix on top of the bases in the six glasses and chill for at least two hours. Decorate the pots with sliced strawberries.
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