Ingredients
2 x 250g punnet strawberries
1 cup caster sugar
1 cup lemon juice
1 cup sweet sherry or sweet white wine
11/2 Tbsp cornflour
200g brie cheese
200g white chocolate
Scraped seeds from 1 vanilla bean
2 Tbsp pistachios, toasted and chopped
4 thin crispy biscuits, crumbled
Method
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Chop 1 punnet of strawberries and finely dice the other punnet. Cook caster sugar in a saucepan over high heat until a pale caramel forms. Remove from heat and mix in lemon juice and chopped strawberries. Set aside to cool completely, then strain through a fine sieve. Mix syrup with diced strawberries.
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Mix half the sherry and cornflour in a jug, stir well, then set aside. Heat brie and remaining sherry in a small saucepan over medium heat, stirring, until the cheese has melted. Add the cornflour mixture, then simmer, whisking, to thicken. Mix in chocolate and vanilla and stir until melted. Transfer to a bowl and beat with a hand beater for 3 minutes. Put over a bowl of ice and continue beating until the mixture begins to thicken. Remove from the ice.
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To serve, use a spoon to make quenelles with the mousse and arrange them on serving plates. Scatter around chopped toasted pistachios. Spoon strawberries and syrup around mousse and pistachios, then garnish with crumbled biscuits. Serve immediately.
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