Sticky strawberry and white chocolate slice
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Sticky strawberry and white chocolate slice
A gingery base and little pops of stem ginger perfectly balance the sweetness of seasonal strawberries and creamy white chocolate mousse
Serves: 10
Prep time: 30 minsTotal time: 
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Nutritional information (serving)
Calories
530Kcal
Fat
36gr
Saturates
22gr
Carbs
47gr
Sugars
37gr
Fibre
2gr
Protein
6gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g strawberries, halved
- 100g caster sugar
- 1 tsp cornflour
- zest of 1 lemon
- 50g stem ginger, finely diced, plus 2 tbsp ginger syrup from the jar
- 200g white chocolate
- 2 sheets leaf gelatine
- 150ml double cream
- 250g mascarpone
- 1 tsp vanilla bean paste
- 4 medium egg whites*
- 200g ginger snaps
- 75g butter
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and grease and line a 24cm x 9cm loaf tin with clingfilm. Put the strawberries in a baking dish and toss with the sugar, cornflour and lemon zest. Roast for 30 minutes, stirring halfway through. Remove and leave to cool completely before stirring through the chopped stem ginger.
- Break up the white chocolate and place in a heatproof bowl over a pan of simmering water, making sure that the water doesn’t touch the base of the bowl. Heat until the chocolate has melted. Remove from the heat and leave to cool.
- Drain off the strawberry-ginger juices and reserve to serve, then line the base of the tin with the roasted strawberries and stem ginger. Put the gelatine sheets in a bowl of cold water and set aside for 5 minutes to soften. Gently heat 75ml of the cream until just steaming and remove from the heat. Squeeze any excess water from the gelatine and then add to the hot cream and stir until melted. Leave to cool.
- In a bowl, whisk the remaining cream with the mascarpone, vanilla bean paste, ginger syrup and cooled white chocolate, then stir through the gelatine cream. In a separate bowl, with clean beaters, whisk the egg whites to soft peaks and then carefully fold them through the white chocolate mixture, taking care not to knock out too much of the air. Transfer the mousse to the tin, using a palette knife or the back of a spoon to level it out. Place in the fridge to chill while you make the base.
- For the crust, put the ginger snaps in a food processor and blitz to a crumb. Melt the butter in the microwave for 30 seconds and then stir the melted butter through the biscuit crumbs. Top the mousse with the crumbs, gently pressing down so they form a base. Cover loosely with clingfilm and chill for 4-5 hours until the mousse has set.
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To serve, remove the covering of clingfilm. Place a serving plate over the top of the loaf tin and invert. Carefully remove the tin, followed by the liner clingfilm. Serve with the reserved strawberry syrup for drizzling over.
*This recipe contains raw eggs.
