Todd Eyre
Ingredients
Strawberry and white chocolate mousse
Sugared almonds
Method
1.Sprinkle sugar over the strawberries. Simmer for 5 minutes until they reach a jammy consistency. Set aside to cool.
2.Whip the cream until soft peaks form. Chill in the fridge.
3.Melt the chocolate with the second measure of cream over a double boiler (or use the microwave). Set aside to cool to room temperature.
4.Whip the egg whites until soft peaks form, then add the remaining caster sugar. Beat for a further 1-2 minutes until the sugar has dissolved.
5.Fold in the whipped cream, then the chocolate mixture.
6.Mix yoghurt with three-quarters of the strawberry mixture. Stir through mousse.
7.Spoon into small glasses and chill for at least 1 hour.
8.Serve topped with the reserved strawberry mix and chopped almonds.
Sugared almonds
9.Line a tray with baking paper.
10.Heat the water, sugars and salt in a small saucepan. Bring to a low boil, add the almonds and stir to coat evenly.
11.Cook, stirring, until the liquid almost dries up and turns into a sugary, crystallised coating – about 10-15 minutes.
12.Pour on to baking sheet and allow to cool.
