Serves: 8 Belgium Milk Chocolate Rice Cake Thins

Preparation Time: 20 minute

Cooking Time: 10 minutes

Chilling Time: 3-4 hours

What You’ll Need:

• Olive oil for greasing
• 3 leaves of gelatine
• 500g fresh strawberries, plus extra for garnishing
• Juice of one lemon
• A handful of basil leaves
• 3 large whole eggs
• 80g unrefined cane sugar
• 150ml crème fraîche
• 8 milk chocolate rice cakes, plus 2 extra for serving

What To Do:

• Grease each of your circular moulds / ramekins with a little olive oil.
• Soak the gelatine leaves in cold water for 5 – 10 minutes to soften.
• Place the strawberries, lemon juice and basil leaves in a food processor until completely broken down. Pass it through a fine sieve to remove any pulp.
• Place 2 whole eggs plus the yolk of the third egg (save the white) in a bain marie (bowl over a pan of simmering water) with the sugar. Beat the mixture continuously until the sugar and eggs have doubled in size and gone pale and frothy.
• Remove the bowl from the heat and gently fold the mixture to cool it to room temperature.
• Drain the cold water from the gelatin bowl. Add a tablespoon of boiled water to fully dissolve the gelatin. Once dissolved, mix the gelatine into the strawberry purée.
• Add the purée and crème fraîche to the egg mixture and gently fold it all together.
• Finally whisk the remaining egg white in a clean bowl until soft peaks form and fold it into the mousse mixture.
• Use the moulds to cut out a base of chocolate rice cake, chocolate side up.
• On a tray place all the moulds over the circular rice cake and pour over the mousse mixture. Place the tray in the fridge to let the mousses set for 3-4 hours.
• Serve with the remaining chopped strawberries, a few baby basil leaves and a few broken shards of chocolate rice cakes.

Tess’ Tip: Using ring moulds makes the mousses easy to turn out but if you don’t have them, use ramekins and use the rice cake for serving and scooping, rather then as a base

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