for 8 portions

Base

100 g	white chocolate
100 g	butter biscuit (e.g. Petit Beurre), crushed
30 g	butter, melted
¼ tsp	ground cardamom
150 g	strawberry, half of which cut in half

Strawberry mousse

250 g	strawberry, cut into pieces
50 g	icing sugar
1 tbsp	lemon juice
4 leaf	gelatine, soaked for approx. 5 mins in cold water, drained
2 tbsp	water, boiling
1	fresh egg white
1 pinch	salt
2 dl	full cream, whipped until stiff
8	strawberry

Slices

50 g	blueberry, sliced
50 g	raspberry
50 g	red currants

How it's done

Base

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Mix the biscuits, butter and cardamom, stir in the chocolate, transfer to the prepared tin, press down firmly, chill for approx. 15 mins. Arrange the whole strawberries over the base and the halved strawberries around the tin frame.

Strawberry mousse

Puree the strawberries, icing sugar and lemon juice, pass through a sieve into a bowl. Dissolve the gelatine in the water, mix together with 2 tbsp of the mixture and immediately stir into the remaining mixture. Beat the egg white and salt until stiff, carefully fold into the strawberry mixture along with the whipped cream, transfer to the prepared tin, place the strawberries in the mixture, cover and chill for approx. 3 hrs.

Slices

Remove the mousse from the tin, cut into 4-6 slices, decorate with the berries.

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