Strawberry and Rose Mousse Cheesecake Pots
Serves: 6 Ready in: 60 mins +
Serve these cheesecakes in ramekins, glasses or jam jars
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
method:
- 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.
- 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.
- 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.
- 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.
- 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.
