Ingredients

Method

• Fresh strawberries, sliced, for serving
• Berry sorbet, for serving
• For the strawberry mousse:
• 150 g puréed strawberries
• 3 leaves gelatine, soaked
• 2 free-range egg whites
• 60 g caster sugar
• ½ cup cream, whipped
• For the Italian meringue:
• 21 T water
• 120 g caster sugar
• 3 free-range egg whites
• 2 t raspberry vinegar
• For the shortbread:
• 250 g butter
• 125 g caster sugar
• ¼ t salt
• 100 g cornflour
• 200 g flour
• 2 T crushed Sichuan pepper

Method

Ingredients

To make the strawberry mousse: In a saucepan over a medium heat, heat 50 g of the puréed strawberries along with the soaked gelatine leaves. Once incorporated, add the remaining purée, then remove from the heat and cool to room temperature. Beat the egg whites and caster sugar, then fold in the strawberry mixture. Finally, fold in the whipped cream.

To make the Italian meringue: In a saucepan, heat the water and caster sugar to 118°C. Whisk the egg whites until foamy, then add to the sugar syrup in a slow stream. Allow the mixture to reach 120°C, then remove from the heat and add the vinegar, whisking until the mixture is cool.

To make the shortbread: Preheat the oven to 200°C. Beat the butter, adding the sugar spoon by spoon. Fold in the salt, cornflour, flour and pepper, then transfer to an oven dish and bake for 10 minutes.

To serve: Crumble the shortbread and arrange on each plate. Cut the mousse into squares and place on top of the crumbled biscuit. Add spoonfuls of the meringue and decorate with sliced strawberries. Serve with a dollop of good quality berry sorbet.