Ingredients
Serves: 10
Prep Time: 90 mins
Total Time: 1 hour 40 mins
For the crust:
200g (or 7 ounces) buttery cookies, such as shortbread
¼ teaspoon lemon zest
For the mousse:
400g (about 14 ounces) fresh strawberries, washed and hulled
½ tablespoon lemon juice
225ml (or ¾ cup + 3 tablespoons) heavy whipping cream (at least 35% fat)
enough sheet gelatin to firmly set 645ml (or 2½ + 3 tablespoons) of liquid*
100g (or ½ cup) granulated sugar
2 large egg whites (about 65mls)
pinch of salt
For the candied rhubarb topping:
100g (or ½ cup) granulated sugar
240ml (or 1 cup) water
5 long stalks of rhubarb, preferably red stalks
Preparation
