-
Put the egg white into a
heatproof bowl with the icing sugar. Set the bowl over a
large pan of simmering water and, using a hand held
electric whisk, whisk for 5 mins until the mixture is
light and fluffy and holds peaks when the blades are
lifted.
-
Remove from the heat, whisk in
the lemon zest, then whisk for a further 2 mins to cool it
down.
-
Fold in the fromage frais,
then transfer to 6 glasses or small bowls and chill.
-
Roughly chop half the
strawberries and put in the food processor. Whizz to a
puree, then press through a sieve to remove the seeds.
Chop the remaining strawberries.
-
Spoon the chopped strawberries
over the mousse, then spoon a little puree over each.
Chill until ready to serve.
|
DAILY
DINNERS 
