Phil Thompson’s Strawberry Mousse Recipe

Thompson St Albans Strawberry Mousse RecipeSo many great things about this recipe… it’s seasonal, it’s light and fresh, everyone loves mousse, normally it’s chocolate and what could be better than home-made Strawberry Mousse, with strawberries bang in season in the middle of the summer?! It can all be made the day before, so if you’re having a BBQ or friends over it’s one less thing to have to do on the day. If you happened to have any leftover shortbread… it will of course be perfect to have with a coffee the day after. Enjoy! Oh, and see my competition at the bottom of this recipe for best Strawberry Mousse…

Strawberry Mousse

Serves 4

  • 2 punnets of strawberries
  • 50 g caster sugar
  • 1 lemon, juiced
  • 2 eggs
  • 50 g caster sugar
  • 500 ml double cream
  • 2 leaves gelatine

Wash the strawberries and trim the tops off, cut in half and place in a pan with the sugar and lemon. Cover with a lid and cook on a low heat until the fruit has softened. Dissolve the gelatine in the pan with the hot fruit. Then remove from the pan and place in a blender or food processor and blend smooth. Allow to cool at room temperature.

Place the eggs and sugar in a bowl, whisk until they are white and fluffy, this will help create aeration for the mousse. Next, whisk the double cream to a semi whipped consistency, so it just holds a peak in the bowl. Fold the eggs into the blended fruit / strawberry mix, then add the double cream and pour the mousse into bowls, ramekins or glasses and chill in the fridge for at least an hour.


Serves 4

  • 50 g caster sugar
  • 100 g butter
  • 150 g plain flour

Sift the flower into a mixing bowl. In separate bowl, rub together the butter and sugar until it goes crumbly, then add to the flour and work all the ingredients together to form a dough. Using your hands, roll the dough into a sausage shape and cut into pieces the thickness of a pound coin. Remember it does not have to be perfect as you will be breaking this up into a crumb, when cooked, to serve. Place on a baking tray and cook in a pre-heated oven at 160°c for 8 minutes until golden. Remove from the oven and allow to cool on a baking rack.

Marinated Strawberries

Serves 4

  • 1 punnet strawberries
  • 1 lime juice and zest
  • 1 tsp sugar
  • 3 mint leaves roughly torn

Wash and quarter the strawberries, add in the lime juice and zest, sugar and mint leaves and mix all the ingredients together. Leave to marinate in the fridge for a minimum 1 hour.

To serve
Cover the top of the mousse with marinated strawberries then crumble the shortbread over the top and serve.


Please do send me photographs of your creations or add them to our facebook, twitter and/or Instagram pages. I would love to see them. I will offer a dessert on me, to the best presented Strawberry mousse along with a genuine quote from your guest/s… that tells me what they thought and what they liked about it. Looking forward to seeing your work!

Please contact us on 01727 730777, or online, bookings subject to availability.

We look forward to seeing you soon.

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