STRAWBERRY AND MASCARPONE MOUSSE — SERVES 8
- 400g Strawberries, stalks removed
- 300ml Double Cream
- 250g Mascarpone
- 50g Caster Sugar
- Juice 1 Lemon
Place the strawberries into a food processor and blend until smooth.
In a bowl whisk together the mascarpone, double cream and caster sugar until stiff.
Add the strawberry puree and lemon juice and whisk again.
Place into ramekins and leave in the fridge to chill for at least 2 hours before serving.
Twists & Tips
- Try mixing in raspberries for an even sweeter dessert
- For a healthier version, replace the double cream with natural yoghurt
MARY AND MICK’S STRAWBERRY & BLACK PEPPER ICE CREAM SERVES 6-8
- 450g Strawberries , stalks removed
- Juice of 1 Orange
- Juice of 1 Lemon
- 300ml Double Cream
- 150g Caster Sugar
- Black Pepper
Place the strawberries in a food processor and blitz until smooth. Add the cream, orange juice, lemon juice and sugar to the processor and mix again
Season to taste with the black pepper. Remember once frozen the taste will be a lot milder
Blitz a few more times to ensure everything is fully combined
Place the mixture into an ice-cream machine and churn for 20 minutes then place into a container and freeze
If you don’t have a ice-cream machine, place the mixture into a bowl, cover and place in the freezer. Remove from the freezer every hour and mix for a few minutes to remove any lumps. Do this 2-3 times for perfectly smooth ice cream.
For a truly authentic allotment recipe, a recycled butter container is a must!
We would love to hear how you got on with this month’s recipe.
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Mary & Mick Design have been making graphic design and advertising fine, fun and funky since 1992. With a background as a creative team at some of the top London Advertising Agencies, they always try to make their designs relevant.
They are extremely passionate about home grown produce and enjoy spending time on their plot at the local allotment.
If you have missed our December – June blogs. http://bit.ly/BR7BakingBlog