Hi Zara, did you make my recipe or is this a general question? I can’t answer for someone else’s recipe I’m afraid.

In reply to Jeanne Marie Dauray.

I have a question why a strawberry mousse have white lumps through it and how can you prevent this in the future

Wow Jeanne, you certainly went to a lot of effort to make your cake which sounds absolutely divine! So glad you like my recipe and hopefully you can make it with your strawberries next time:-)

Well, I cannot say I made your recipe exactly as stated. It is January in Chicago and due to the pandemic there are many things not available or of good quality as normally would be. As a result, the strawberries I was able to get were less than stellar. Vanilla caster sugar was not available so, I added a half teaspoon of vanilla paste to the recipe. Double cream is near impossible to get here in the states, and so, I used regular whipping cream which is not as dense due to the butterfat content being less by about 10% I believe. I also needed a slightly larger amount than the recipe calls for because I was using it as a layer in a mousse cake. And I did not have gelatin powder either, and instead I used silver level gelatin leaves – 3 of them..

Because my strawberries were not super sweet and strong in flavor, I used 300 g and I added 20 g of strawberry syrup, plus a tablespoon of orange juice. I cooked that and then pressed out all the solids, and returned the strawberry sauce to the pan, hoping to intensify what flavor I could get out of these. I added my gelatin sheets to the strawberry sauce and a tbsp of fresh lemon juice as well to try to heighten the strawberry flavor. All things considered, the strawberry flavor came out pretty good. though it certainly would have been easier if it were spring and I could have used the strawberries from my garden. I melted the white chocolate but I used 125 g, and when I put the white chocolate in the double boiler, I poured the warm strawberry sauce on top and melted it with it because I always scorch my white chocolate when I melt it down by itself. So, again, not exactly how you stated to do it but, trying to make up for some problems I have had with white chocolate in the past. Since my strawberries lacked sweetness, I then mixed two tablespoons of sugar with my egg yolks. I used four eggs instead of three since I needed more for my cake. I incorporated the chocolate strawberry sauce with the egg yolks, and then mixed up 250 ml of whipping cream as opposed to 150 ml on the slowest speed since I had read somewhere that doing that will help decrease the melting of it back into liquid form. I have found that that works. Once I whipped that to the point of being stiff, I folded it into the strawberry egg yolk mixture. For the egg whites I also added two tablespoons of sugar plus a half teaspoon of cream of tartar. Then I folded that in with the rest. The result did end up looking like yours in the picture and it tasted wonderful. I can only imagine how much better it will taste when I can do it with fresh strawberries and perhaps get my hands on some double cream. Either way your recipe is fabulous and I’m so glad I found it. Every recipe I had found before yours was so not like a traditional mousse, which is what I was looking for. They were mostly strawberry whipped cream. So thank you for trying all the methods that you did to get to this wonderful recipe. I would recommend it to anybody. And the other really great thing about it is it stood up in consistency to the dark chocolate mousse I made for the other layer of the mousse cake. It really is a perfect mousse. Thanks again.

Hi Doris, that would be fine.

This is a wonderful recipe but I was wondering if you could make it a day ahead?

Thanks Janice, they really do go so well together:-)

What a lovely dessert, white chocolate goes so well with strawberries.

Thanks Dems:-)

Wow!! Camilla, it looks so delicious, i have to try it out. Thanks for sharing.

Thanks Kate, yes they are great bed fellows:-)

Thank you Sean it is lovely:-)

White chocolate and strawberry, isn’t that the most perfect combination for deserts like, ever? Can’t wait to try this!

Appreciate your work very much ! Thank you for this one !

Thanks Jacqui, yes those were the day eh:-)

These looks so delicious. I am sure we all have times when recipes don’t g tot plan I know I have. I also followed your link back to the old pic in a previous post. The food and the dishes brought back some memories I used very similar ones for various buffets in times gone by 🙂

and thank you for including a link to my triple chocolate mousse

Thank you Helen, yes so frustrating but glad I turned it around in the end:-)

Those look amazing! It’s always frustrating when something doesn’t come out how you imagined it, but I’m glad it was worth persevering with. Hopefully now the warm weather is here to stay and gorgeous summery desserts will be just what’s required!