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Strawberry Marble Mousse



Hull and quarter the strawberries.
Place in a microwave bowl and microwave for 3 minutes on high.
Roughly mash with a fork and set aside to cool.
Place the marshmellows and white chocolate in a saucepan with 1 tbsp water and melt over a low heat.
Leave to cool for 1 minute.
In a separate bowl whisk the double cream with the vanilla extract to a soft peak.
Fold the cream into the marshmellow mixture, then add the cooled strawberries, stirring gently to give a rippled effect.
Spoon into glass dishes and top with the whole strawberries and chocolate curls.
Chill in the fridge for at least 2 hours before serving.