Introducing a burst of fresh and fruity delight with my Strawberry Pots recipe. These charming desserts encapsulate the essence of summer in every spoonful. Plump and succulent strawberries take center stage, nestled atop a delicate layer of crumbly graham cracker or buttery biscuit crust. As you delve deeper, you'll discover a luscious strawberry compote, a harmonious blend of ripe strawberries, a hint of sugar, and a squeeze of zesty lemon. This compote adds a balanced sweetness and a touch of tartness that dances on your taste buds. Crowned with a dollop of pillowy whipped cream or a scoop of velvety vanilla ice cream, these Strawberry Pots are a symphony of flavors and textures that capture the essence of summer in a delectable, elegantly presented dessert. Whether enjoyed at a picnic or a dinner party, this recipe celebrates the irresistible allure of strawberries in a truly delightful way.
white chocolate mousse
- 20 g salted butter
- 70 g digestive biscuits
- 40 g sugar
- 200 g whipping cream
- 100 g white chocolate
- 250 g cream cheese
- 1 tsp vanilla bean paste
Hulled strawberries sauce
- 400 g strawberries
- 1 tbsp maple syrup or honey
- 4 pcs basil leave
- 30 g lemon juice
White chocolate mousse
Add digestive biscuits in a ziplock and crush till fine bits and add in sugar and melted butter in and mix well.
Spread between 4- 6 small serving glasses and set aside until needed.
Whip cream till stiff peak and set aside.
Place chocolate into mixing bowl melt over Bain Marie
Add cream cheese, vanilla and one-quarter of the reserved whipped cream, then use a whisk to mix well until smooth.
Let cool completely and mix in with remaining whipped cream and gently fold in using spatula. Spoon mousse evenly between glasses over biscuit base. Transfer into refrigerator for a minimum of 1 hour or overnight. Clean mixing bowl.
To make strawberry Sauce
Add strawberries and sugar together and cook till a thick jam like consistency.
Add in basil leave to infuse and lemon juice. Remove the basil leave. Let to cool.
Scoop sauce over the mousse to serve.