- 4 free-range eggs, eggs and yolks separated
- 150g/5½oz caster sugar
- 3 lemons, zest and juice only
- 300ml/10½fl oz double cream
- 15g gelatine, soaked in water
- 100g/3½oz caster sugar
- 50g/1¾oz unsalted butter
- 30 fresh strawberries, stalks removed
- 400ml/14fl oz Rioja
- 200g/7oz caster sugar
- 2 lemons, zest cut into thin strips
- For the lemon mousse, whisk together the egg yolks, sugar, zest and juice of the lemons until doubled in volume.
- In a clean bowl, whip the cream until soft peaks form when the whisk is removed, then stir in the gelatine. Fold the cream into the egg yolk mix.
- Whisk the egg whites in a separate clean bowl until soft peaks form, and then fold them into the egg yolk mix.
- Decant into small glasses or dishes and place in the fridge.
- For the roasted strawberries, place a frying pan on the heat and add the sugar and butter. Once melted quickly add the strawberries and toss in the sugar and butter. Set aside until ready to serve.
- For the Rioja and lemon syrup, put the Rioja in a medium-sized saucepan and cook until reduced to half the volume. Add the sugar and most of lemon zest and cook for a further 10 minutes.
- To serve place the mousse on the plate with the strawberries next to it and pour over the syrup. Top the mousse with the reserved lemon zest.