400g strawberries, hulled and wedged
Icing sugar for sprinkling
Red chocolate curls, for garnishing
500g (each) cream and brown sugar
1 lime zest
5g gelatine sheets, bloomed
• For the raspberry coulis: Place raspberries and sugar into a food processer and pulse to a purée. Strain the raspberry coulis and set aside.
• For the lime mousse: Heat cream, brown sugar, and lime zest in a saucepan over a medium heat to a boil. Add in the bloomed gelatine while stirring constantly until gelatine has dissolved. Pour the lime mixture among 5 serving glasses and keep chilled.
• Remove chilled lime mousse from the refrigerator and top with raspberry coulis. And in strawberry wedges and sprinkle with icing sugar. Garnish with red chocolate curls. Makes 5 glasses