Marinated strawberries and raspberries, white chocolate mousse and a strawberry tuile Recipe

Marinated strawberries and raspberries, white chocolate mousse and a strawberry tuile Recipe

Strawberries and raspberries marinated in a tea scented syrup served with a quenelle of white chocolate and lime mousse and finished with a strawberry tuile.

  • Preparation
  • Cooking time
  • Rest time
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(59 votes) 3.5/5

Les ingrédients

Pour people
  • For the fruit
  • Strawberries : 300 g
  • Frozen raspberries : 300 g
  • Water : 500 ml
  • Caster sugar : 150 g
  • Tea : 3 g
  • White chocolate : 300 g
  • Semi-skimmed milk : 100 ml
  • Egg white(s) : 3 whole
  • Double cream : 250 ml
  • Lime(s) : 0.5 whole
  • For the tuiles
  • Unsalted butter : 80 g
  • Icing sugar : 200 g
  • Plain flour : 55 g
  • Strawberry puree : 100 g



    Wash the strawberries, remove the stems and cut the fruit into quarters.

    Place the water and sugar in a saucepan and bring to the boil. Remove from the heat and add the tea. Leave to infuse for around 10 minutes.
    Pass the syrup through a sieve and into a bowl with the raspberries. Add the strawberries, cover with cling film and chill for one hour.


    Place the white chocolate and the milk in a heatproof bowl and melt over a pan of simmering water.
    Zest the lime and mix this zest with the cream. Whisk the cream to a thick chantilly and then chill in the fridge.
    Whisk the egg whites to stiff peaks.

    Remove the chocolate and milk mixture from the heat and whisk in 1/3 of the egg whites. Carefully fold in the rest of the egg whites. Next, add the cream in 3 parts and combine carefully.

    Chill in the fridge for at least one hour.


    Preheat the oven to 160°C.

    Mix together the butter and the icing sugar. Add the strawberry puree, followed by the flour. Spread the mixture on to a silicone baking sheet, transfer to the oven and cook for 10 minutes.

    Once cooked, remove from the oven and allow to cool before removing the tuiles from the baking sheet.

  • 4. TO SERVE

    Serve this dessert in glasses or bowls. Start by plating the strawberries and raspberries, making sure to add a little of the tea scented syrup. Place a quenelle of white chocolate mousse on top and finish with a strawberry tuile.

Chef's tip

«Frozen raspberries will keep their shape better in this recipe. If using fresh raspberries, allow the syrup to cool before adding the raspberries to it.»

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