Strawberry mousse
( SERVES 6 )

NZ Woman's Weekly 17/2/2012

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We reworked a classic Weekly pudding and made it fresher tasting and less sweet – you will love it! Mousse and romance are perfect partners.

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2 cups	Strawberries, hulled and sliced
4	Eggs, separated
½ cup	Caster sugar
¼ cup	Orange juice
1½ tbsp	Gelatine
¼ cup	Water, cold
¼ cup	Cream
6	Strawberries, whole for decoration

Put 3/4 of the prepared strawberries into a bowl and puree with a stick blender or process in a blender.
In another bowl, beat the yolks with the sugar until light and creamy. Stir in the strawberry puree andorange juice.
Dissolve the gelatine in the cold water, then place in a microwave for 10 to 15 seconds to melt. Stir into the strawberry mixture.
Allow to half set. Whip the cream until thick. In a separate bowl, whisk the egg whites until stiff.
Fold both these mixtures into the half-set strawberry. Mix together with the remaining strawberries that have been sliced.
Pour into 6 glass vessels, 9cm wide x 8cm deep. Allow to set overnight in freezer.
Place in fridge for 2 hours before serving. Decorate with extra strawberries and serve with a chocolate oatmeal cookie.