Strawberry Mousse.

The strawberry season is in a full swing. I love British strawberries, sweet, juicy, full of flavour, can’t get enough of them.  I made this strawberry mousse recently which has been an instant hit especially with the small people in our household. It must have something to do with a secret ingredient  they are quite partial to-marshmallows!

Easy and very delicious!


Strawberry Mousse.
(makes 6 medium glasses)

300g fresh strawberries plus more to serve with
30g caster sugar
150g marshmallows
1tbs lemon juice
1 tsp vanilla ( paste, essence or a vanilla pod)
200ml double cream
100ml water

Quarter the strawberries and place them in a pan with the sugar and 100ml of water. Bring  to the boil and simmer for couple of minutes, strawberries should get slightly soft. Take it of the heat and liquidise it with a hand blender. Return to the low heat and add marshmallows, stirring continuously until all melted. Add the vanilla and lemon juice and set it aside to cool.

Whip the cream until just hold shape, ‘soft peak’, Do not over whip!

Fold the cream into the strawberry mix, pour into glasses and let it set in a fridge for an hour or so. Serve with more of delicious strawberries.








Ricotta cheese

Home made ricotta cheese it is something I have only discovered lately. It is far superior to your shop counter bought variety. Rich and smooth, tastes lovely just spread on a crusty chunk of bread. Makes the most amazing cheesecake too. You do have to invest in a piece of muslin cloth but thats  it, no other special equipment is needed just a little bit of patience.

home made ricotta cheese with olive oil

homemade ricotta cheese with herb, olive oil and bread crackers
homemade ricotta cheese with herb, olive oil and bread crackers

Homemade Ricotta cheese.

750ml full fat milk

250ml double cream

1/2tsp sea salt flakes

2tbs lemon juice or white wine vinegar

Heat the milk and cream with salt in a pan, bring to the boil. Add the lemon juice or vinegar, reduce the heat and allow to cook for another couple of minutes. Remove it from the heat and let it stand for 10 minutes or so, you will notice that the milk will curdle. Line a sieve with a piece of muslin cloth over a bowl and leave it to strain for about one hour. Discard the liquid (called ‘whey’) and place the ricotta in a jar or a container in a fridge for up to a week. I have added some olive oil and herbs into mine. Delicious!!!






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