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Strawberry and Rose Mousse Cheesecake Pots

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Serve these cheesecakes in ramekins, glasses or jam jars

Serves:
 6
Ready in:
 60 mins +

Cost Cutting Eco Friendly

Ingredients
  • 500g Jubilee strawberries, washed and hulled
  • 150g digestive biscuits
  • 40g melted butter
  • 50g icing sugar
  • 1 1/2 tsp rosewater
  • 600ml organic double cream
  • 1 large free-range egg white
Method
  • 1

    Crush the biscuits with a rolling pin into fine crumbs, then combine with the melted butter. Divide the biscuit mix between six glasses pressing them into the base, and place in the fridge to set.

  • 2

    Place the egg white with the icing sugar into a heatproof bowl and set over a pan of simmering water. Whisk for five minutes, or until the mixture reaches medium peaks. Remove the bowl from the heat and allow to cool.

  • 3

    Place the strawberries (keeping three aside for decoration) into a large pan with the rose water and 3 tbsp of water. Over a medium heat, stew the strawberries until they begin to soften, heat them for about 3-4 minutes. Remove from the heat and mash the strawberries using a fork. Sieve the strawberries to remove the seeds and leave to cool completely.

  • 4

    In a separate bowl, whip the double cream until smooth and thickened. Gently fold the cream into the egg white using a metal spoon, then add the cooled strawberry purée and continue to combine with gentle folding actions.

  • 5

    Spoon the mix on top of the bases in the six glasses and chill for at least two hours. Decorate the pots with sliced strawberries.

  • PER SERVING: 6.1g FAT (Excluding extras)

Strawberry and Rose Mousse Cheesecake Pots was taken from COOK VEGETARIAN

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