easy midweek
weeknight pudding
strawberries & cream Make the most of juicy, seasonal berries in this quick dessert - a great way to use up a glut recipe LIBERTY MENDEZ photograph TOM REGESTER
Quick cheat’s strawberry mousse
This sweet treat ticks all the boxes: it’s fruity, creamy and very easy to make. A silky mascarpone and strawberry layer is complemented by a tangy compote, crunchy ginger biscuits and pistachios. SERVES 4-5 PREP 20 mins COOK 5 mins EASY V
cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine – it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse. Will keep chilled for up to a day.
3 Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING (5) 553 kcals • fat 46g • saturates 29g • carbs 30g • sugars 30g • fibre 4g • protein 3g • salt 0.1g
tip
If you like, whisk some syrup from a jar of stem ginger into the mousse mixture with the cream, vanilla and lemon zest for a little kick of heat.
1 Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug. 2 Whisk the mascarpone in a large bowl to soften, then add the double
36 BBC Good Food Middle East September 2021
Shoot director JACK HUNTLEY | Food stylist ROSIE REYNOLDS | Stylist AGATHÉ GITS
500g strawberries, hulled and halved, any larger ones quartered 1 lemon, zested and juiced 100g caster sugar 150ml mascarpone 300ml double cream 1 tbsp vanilla bean paste To serve 4 gingernut biscuits, crushed small handful of pistachios, roughly chopped (optional) freeze-dried strawberries, crushed (optional)
