The softeness of white chocolate complements the sweetness of the strawberries in this wonderful dessert.

Ingredients

• 1 punnet strawberries (at least 400 grams)
• 200 grams white chocolate
• 3 teaspoons gelatine
• 2 tablespoons cold water
• 300 ml bottle cream, well chilled
• 2 egg whites
• 2 tablespoons caster sugar

Method

1. Wipe and hull the strawberries. Set two or three aside for decoration. Mash half the remaining strawberries with a potato masher until roughly mashed. Slice the remaining half. Set aside.
2. Break up the white chocolate roughly and microwave in a heat-proof bowl for 2 minutes or until melted. Check it regularly as it will look the same but will be soft. It is easy to burn chocolate in the microwave. Alternatively, stand the bowl over a saucepan of simmering water until the chocolate melts. Cool.
3. Sprinkle the gelatine over the cold water and allow to swell. Dissolve by heating in the microwave for 10-15 seconds or again by standing over a saucepan of hot water.
4. Lightly whip the cream. Fold together the whipped cream, gelatine and white chocolate. Fold in the mashed strawberries and the sliced strawberries.
5. In a clean bowl, whisk the egg whites until they are stiff. Beat in the sugar until the mixture is meringue-like. Fold the egg whites into the chocolate cream.
6. Spoon into a 4-cup capacity mould or 8 half-cup moulds. Refrigerate for at least 4 hours over overnight. Turn out to serve. Decorate with strawberries.

Cooks Tips

- Add a pinch of cream of tartar to the egg whites to help them gain a better volume.