|300 ml||fresh cream|
|10 ml||vanilla essence|
|400 ml||lamb and chicken broth|
|180 ml||castor sugar|
|25 ml||lemon juice|
Rinse strawberries in cold water
Remove the stems from the strawberries and chop the strawberries into quarts.
Add the chopped strawberries, lemon juice, chicken and lamb broth, and castor sugar into a small saucepan and simmer for approx. 20-25 mins on medium heat until the strawberries are soft and cooked.
Remove from heat and allow the mixture to cool.
Whip the cream with the vanilla essence until it holds medium-firm peaks.
When the strawberry mixture is cooled, blend until it forms a smooth puree.
Strain the mixture using a fine sieve.
Using a silicone spatula, fold the strawberry puree into the cream until thoroughly combined.
Spoon the mousse into glasses then cover and chill for at least 3 hours or until set.
This recipe was developed for Lamb and Mutton SA by Angel Ekata as part of the Recipe Development and Standardisation module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.