Strawberry mousse slices

Total time: 3hr 45m
Preparation Time: 30m

For 8 portions

Nutritional Information

Contains 311 Kcal, 4g Protein, 30g Carbohydrates, 19g Fat


  • Base
  • 100 g butter biscuit (e.g. Petit Beurre), crushed
  • 100 g white chocolate
  • 30 g butter, melted
  • 0.25 tsp ground cardamom
  • 150 g strawberries, half of which cut in half
  • Strawberry mousse
  • 8 g strawberries
  • 50 g icing sugar
  • 1 tbsp lemon juice
  • 4 leaves gelatine, soaked for approx. 5 mins in cold water, drained
  • 2 tbsp water, boiling
  • 1 fresh egg white
  • 1 pinch salt
  • 2 dl full cream, whipped until stiff
  • Slices
  • 50 g blueberries, sliced
  • 50 g raspberries
  • 50 g red currants
  • Utensils
  • One loaf tin (approx. 20 cm), brushed with a little oil and lined with cling film

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  • Base

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Mix the biscuits, butter and cardamom, stir in the chocolate, transfer to the prepared tin, press down firmly, chill for approx. 15 mins. Arrange the whole strawberries over the base and the halved strawberries around the tin frame.
  • Strawberry mousse

    Puree the strawberries, icing sugar and lemon juice, pass through a sieve into a bowl. Dissolve the gelatine in the water, mix together with 2 tbsp of the mixture and immediately stir into the remaining mixture. Beat the egg white and salt until stiff, carefully fold into the strawberry mixture along with the whipped cream, transfer to the prepared tin, place the strawberries in the mixture, cover and chill for approx. 3 hrs.
  • Slices

    Remove the mousse from the tin, cut into 4-6 slices, decorate with the berries.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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