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Strawberry Mousse and Lime Cream

Recipes for Home and Restaurant

by Nadine Lloyd

Strawberry Mousse and Lime Cream Recipe by Nadine Lloyd


(Serves 2-4)

Strawberry Mousse:

  • 200g (6.4 oz) white chocolate

  • 1½ cups strawberry yogurt

  • 2 tablespoons boiling water

  • 1½ teaspoons gelatine powder

  • 3 eggs – separated

  • 1 250g (8.8 oz) punnet fresh strawberries

Lime Cream:

  • 300ml (0.6 pt) (10.4 fl oz) thickened cream

  • Zest from 2 dark green limes


Strawberry Mousse:

Melt the chocolate in a double boiler bowl. 

Add the yogurt and stir to combine. 

Set aside to cool.

Add 2 tablespoons boiling water to a jug.

Sprinkle the gelatine powder over the water.

Stirring through until mostly dissolved.

Place the jug in a small/medium sized saucepan.

Fill the saucepan ½ with water.

Bring to a simmer over medium heat.

Stir the gelatine until it is fully dissolved.

Remove from the heat and add the warm gelatine to the yogurt/chocolate mixture.

Add the egg yolks, then stir through until fully combined.

Add the diced strawberries to the yogurt mixture.

Stir through.

Place the bowl in the refrigerator for 1 hour.

Stir every 20 minutes to cool evenly.

In a medium sized bowl, whisk the egg whites until stiff peaks form. Fold the egg whites through the cooled yogurt/chocolate mixture until fully combined. (Keep the mixture light and fluffy.)

Pour the mixture evenly into serving glasses.

Leave a 4cm (1.6 in.) space at the top to allow for the cream.

Place the serving glasses in the refrigerator for 1 - 2 hours to set.

Lime cream:

In a medium sized bowl, add the cream and lime zest.

Whisk until stiff peaks form.

Place the cream mixture in the refrigerator for 10 minutes, or until chilled.

Once cooled, evenly spoon the cream into the serving glasses.

Fill beyond the rim of the glass.

Garnish with extra lime zest.

Serve chilled.

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