We love strawberries in our household and of course, we love white chocolate as well...so this was always on the cards. It is pretty, not too fussy, though it does sound trickier than it is. Follow the instructions, and you cannot go wrong. This recipe has been around for quite a while but we have done a revamp and we still love it!
If you would like some nutritional reassurance about making this dessert, let me give you this info...strawberries are rich in antioxidants, like vitamin C and anthocyanins, which contribute to a strong immune system and may reduce inflammation. Their high fiber content supports digestive health and helps regulate blood sugar levels. Additionally, the presence of various vitamins and minerals in strawberries promotes skin health and contributes to overall well-being. (SO good for you!)
There are a LOT of dessert recipes on here and many of them star our favourite fruit, the strawberry, there is even a soup! Try this one of course, but check out some of the others too:
Thermomix Strawberry Meringue Cake
Vanilla & Strawberry Layer Cake
Strawberry Rose Meringue Dacquoise
Strawberry and Rhubarb Dessert Soup
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Need
-
Pastry
- 40 Grams raw sugar
- 1 lemons zest only
- 1 Pinch pink salt flakes BUY
- 190 Grams bakers or strong flour
- 100 Grams unsalted butter cubed BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 egg yolks
- 15 Grams iced water
-
The Mousse
- 3 egg whites
- 1 Teaspoon cream of tartar
- 360 Grams cream chilled BUY
- 1 Teaspoon vanilla bean paste BUY
- 150 Grams chocolate white, in pieces BUY
-
The Sauce
- 500 Grams strawberries, hulled
- 20 Grams fresh lemon juice
- 30 Grams raw caster sugar BUY
Do
- 1
Pastry;
- 2
Place sugar, zest and salt into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add flour, butter and vanilla bean paste and blend 4 sec/speed 8.
- 4
Add egg yolk and water and blend 10 sec/speed 8.
- 5
Push dough into a disc on floured Silpat mat and roll out into large circle. Line a flan tin with removable base with pastry and place into freezer for 30 minutes.
- 6
Preheat oven to 200°C. Blind bake pastry case for 20 minutes. Remove beads and cook a further 10 minutes.
- 7
Cool.
- 8
Mousse;
- 9
Insert butterfly into Thermomix bowl. Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/butterfly/60°C/speed 3. Remove whites from bowl and set aside in a large bowl.
- 10
Without washing the bowl, add cream and vanilla bean paste and whip 20-30 sec/butterfly/speed 4 or until soft peaks form. Remove butterfly and add whipped cream to egg whites, leaving approximately 60g whipped cream in the base of the Thermomix bowl. Add chocolate to the Thermomix bowl and melt 5 min/50°C/speed 1. Scrape down sides of bowl and incorporate gently for a few seconds.
- 11
Cool chocolate slightly before folding egg whites, cream and chocolate together in the large bowl by hand.
- 12
Spread into baked pastry case and refrigerate for 2 hours.
- 13
Strawberry Sauce;
- 14
Place 200g strawberries, lemon juice and sugar into Thermomix bowl and cook 7 min/70°C/speed 1. Blend 30 sec/speed 7. Push through strainer to remove seeds.
- 15
Slice remaining strawberries and arrange on top of mousse filling. Drizzle with the Strawberry sauce.
- 16
Chill until service.
