The strawberries were from COOP, their speciality ones, some of the best strawberries I have ever had.
Whipped cream, I used this rather than double, nice and light. Whipped to soft peaks.
Whipped egg whites, this makes things lighter. I use Clarence court eggs, the egg yolk went in to a carbonara at lunch/dinner time.
Strawberry Syrup/jam – strawberries halved caster sugar heated for 20 minutes or until starting to soften. Allow to cool totally. Add some vanilla paste, Sweeten to taste with icing sugar, this will be sweetening the whole mousse, no sugar is added to the other ingredients, so it needs to be sweet.
I use a large metal spoon for folding, I’ve tried other things, there not as good. Mix a spoon of whipped cream in to the syrup/jam to loosen things up a bit. Then fold the syrup/jam in to the cream, don’t go mad, the next ingredient will mix things some more. Then fold the egg whites in to cream and syrup.
Spoon in to nice appropriate glasses to set, in a fridge for about four hours.
Simple but very tasty, summer in a glass, like elderflower cordial.