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Strawberry Mallow MousseMethodSprinkle the gelatine over the water in asmall dish and place that dish over hotwater for the gelatine to dissolve.Wash and hull the strawberries andchop roughly, put the strawberries andmarshmallows into a large pot over alow heat until marshmallows melt, stircontinually so as not to burn.Add the dissolved gelatine, lemon juiceand Grand Marnier, refrigerate until coldand slightly thickened or set.Whip the egg whites until soft peaks formand whip the cream also (separately).Then fold the whipped cream into thestrawberry mixture and fold the whippedegg whites a half at a time into themixture.1 punnett strawberries100g packet white marshmallows1 tsp gelatine1 tbsp lemon juice2 tbsp Grand Marnier2 tsp water1 cup cream2 egg whites(I usually double most of the quantities and usea large packet of pink and white marshmallows)Return to the fridge to reset for at least 2hours before serving. You can substitutethe Grand Marnier for Cointreau ifdesired or omit it if serving for youngchildren.This recipe is specialto me becauseEvery time it is made, it creates chaos as everyonefights for the very last bit so it is full of greatmemories.thanks to Luci from Albion Park44
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