This is a very simple, light and versatile dessert if you feel rather full after a main course – perfect for a summer evening! You can use whatever fruit you would like – we used strawberries and raspberries. This dessert is best served in a glass so that you can see the layers, and if you want to get really fancy you can do a couple of each layers. These mousses should be made a couple of hours ahead of time and left to chill in the fridge.
Preparation time: 10 minutes
Cooking time: 30 minutes – 6 hours to chill in the fridge
- 2 egg whites
- 300ml double cream
- 1 tbsp caster sugar
- Seeds of 1 vanilla pod
- Chopped pistachios
- Make sure your chosen fruit is ripe, washed and set aside. Chop any large pieces into something small enough to fit on a spoon.
- To make the mousse, whisk the egg whites in a clean bowl (with an electric hand mixer) until they form stiff peaks. In a separate bowl, add the cream, sugar and vanilla pod seeds then whisk together until the cream just starts to form soft peaks.
- Carefully fold the cream into the egg whites ensuring you don’t knock out too much air.
- In each glass, add your chosen fruit pieces then spoon in some of the vanilla mousse before sprinkling with pistachios. Leave to set in the fridge for a couple of hours before serving.