Method For Strawberry Compote
- Combine strawberries, maple syrup, lemon juice and vanilla extract in a small saucepan.
- Bring to a simmer over a medium heat and cook, stirring occasionally for 15 – 18 minutes, or until the strawberries are soft and juicy.
- Remove from the heat, the compote will thicken as it cools.
Method Mousse Pot
- Once strawberry compote has cooled, spoon approx. 5 pieces of strawberry and a little juice into the bottom of a plastic shot glass and set aside.
- Using a whisk attachment, make up mousse as per instructions.
- Fold the mousse into the cream cheese and blended strawberries. (This will slightly thicken the consistency)
- Decant mousse into a piping bag and add 50g of mousse to each glass.
- Top each mousse with a mini meringue nest and chill in fridge to set for 15 -30 minutes before serving.
Chef’s Tip:
Use Middleton’s Strawberry Kiss Meringue recipe as a topping for each mousse.