Strawberry Mousse

This time of the year we get lovely juicy strawberries and they make the most wonderfully light and fluffy mousse. Try this simple and quick recipe and I am sure you will love it too.

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20 strawberries

1 sheet gelatin

2 egg whites

1/2 cup caster sugar

2 teaspoons water

1 and 1/2 cups whipping cream

10 drops lemon juice

1 sprig mint to decorate


Take 15 strawberries hull them and mash or puree them in a food blender. Warm the water and the gelatin to it making sure it dissolves. Whip the egg white to form peaks. Then slowly add sugar, making sure it is well amalgamated.

Whip the cream till soft peaks form. Fold the egg white mixture. Next add strawberry puree, lemon juice and gelatin  Mix well. Pour into a wet mould and refrigerate till it has set. Just before serving decorate with the remaining strawberries hulled and slice and a sprig of mint.


Raisin Tart

This amazing recipe is from one of my favorite chocolate cookbooks. The flavors and textures of this tart are heavenly and every time I make it I get many compliments. The original recipe calls for black or red cherries but I substitute it with black raisins and it tastes just as good if not better. Serve this with vanilla ice cream or fresh whipped cream.


175 gm plain flour

A pinch of salt

1 Tablespoon caster sugar

115 gm unsalted butter, chilled and cut into small pieces

Vanilla ice cream or fresh whipped cream to serve




Tart filling

125 gm unsalted butter at room temperature

125 gm caster sugar

2 large eggs beaten

2 teaspoons kirsch or 1 teaspoon almond essence

125 gm ground almonds

75 gm plain chocolate finely chopped, plus 40gm extra melted to decorate

400 gm black raisins or cherries pitted

You will also need a loose – based flan tin, 24cm diameter buttered, baking paper and baking beans or any dried beans


To make the pastry in a food processor, put the flour, salt, sugar and butter into the machine and process till crumbly. You can even do this by hand but do not overwork the mixture. With the machine add 3 tablespoons of iced water through the feeding tube till the pastry comes together. If you have dry crumbs add a little more water till you have firm dough. Wrap in cling film and chill for 15 minutes in the refrigerator.

Unwrap and put the pastry on a lightly floured surface and roll out a large circle about 4 cm more than your flan tin (i.e. 28cm diameter)

Lift the pastry gently and line the prepared flan tin. Press into corners and fluting and remove excess pastry from the top of the tin. Prick the base all over with a fork and chill for another 15 minutes.

Line the pastry tin with a piece of baking paper that contains baking beans or any dried beans. Bake the pastry in preheated oven at 190 degree centigrade for 10 minutes.

After 10 minutes of baking remove the paper and beans and bake for another 5 minutes. Remove from oven and let it cool.

To make the filling, put butter, sugar into a mixing bowl and using a wooden spoon or electric beater, whisk till light and fluffy. Gradually add the eggs and kirsch or almond essence. Fold in the ground almonds and flour.

Scatter the chopped chocolate on the pastry base and top it with raisins. Spoon the almond mixture on top and spread evenly. Bake in preheated oven at 190 degrees centigrade for 30 minutes till golden and firm. Remove and let it cool.

To finish, drizzle the melted chocolate over the top with a fork and leave it to set.

Serve with vanilla ice cream or fresh whipped cream.