Summer strawberries folded through a mousse of egg whites and double cream. Finished with a dark chocolate drizzle and a crisp pistachio crusted tuile.
Start by making a strawberry coulis: Remove the stalks from the strawberries. Place the strawberries into a food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.
Whisk the egg whites to stiff peaks.
Whip the double cream with the icing sugar.
Add half of the coulis to the egg whites and gently fold in. Next, fold in the whipped double cream.
Spoon the mixture into 6 glasses, adding a little more coulis in between spoonfuls to create a rippled effect. Refrigerate until ready to serve.
Preheat the oven to 180'C.
Blitz the pistachios until you have a fine powder.
Beat the butter and icing sugar together until pale and fluffy. Add the egg white and continue to beat until smooth. Fold in the flour.
Place tablespoonfuls of the mixture onto a baking tray and press down to make small flat oval shapes, leaving a space between each one. Sprinkle on some pistachios. Bake for 4-5 minutes until golden brown. Remove from the oven and shape over a rolling pin. Allow to cool.
To serve: melt the chocolate over a bain marie. Drizzle the mousses with any remaining coulis and the melted chocolate and serve with a crisp tuile.
«Make sure that the strawberries you use for the coulis are ripe and sweet. This is a great way to use up any over rip or damaged strawberries.»