THE CANNY COOK: Strawberry mousse
That is not to say that strawberries shouldn't mingle with other ingredients. As a member of the rose family, their flavour can be enhanced by the subtlest whisper of rose water (it would certainly work in the mousse recipe here). Meanwhile vanilla, citrus, elderflower, black pepper and mint are perhaps more familiar complements. It may feel a bit retro now, but I also have a soft spot for the old trick of macerating strawberries in a little balsamic vinegar and icing sugar. The fruit ends up bathing in a tangy, sweet syrup that is just perfect for spooning over vanilla ice cream.
To get the best from strawberries, store them in the fridge but bring to room temperature before eating (like tomatoes, their flavour is muted when too cold). If they are still not as vivacious as hoped, cut them and toss with a little sugar, a pinch of salt and a few drops of lemon juice. Each will help coax out that berry aroma.
METHOD
Set aside 4 small strawberries from the punnet. Hull the remaining ones and put into a blender along with the icing sugar and a pinch of salt (add a few drops of lemon juice, too, if you have it available). Whiz until smooth.
In a large mixing bowl use a hand whisk to whip the double cream until it forms soft peaks. Whisk in the yogurt, then almost all of the strawberry purée. Once you have a smooth mixture, quickly but gently fold in the remaining purée to create a marbled effect.
Pour or spoon the mousse into four small glasses or ramekins (old Gü pots are the perfect size).
Leave to chill in the fridge for a couple of hours (or up to 12 hours). When ready to serve, halve the reserved strawberries and use to garnish.
*This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Sainsbury's and correct at time of going to press.
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