White chocolate & saffron mousse with roasted strawberries
Waitrose and Partners

White chocolate & saffron mousse with roasted strawberries

Saffron sets off the sweetness of the white chocolate in this mousse to create something truly sophisticated. Roasting strawberries heightens their flavour and gives them a syrupy texture – make a double batch to spoon over yogurt.

5 out of 5 stars(2) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseDessert
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins
  • Pluschilling


  • 150g white chocolate, roughly chopped
  • pinch saffron
  • 230ml double cream
  • 3 eggs, separated
  • 2 tbsp caster sugar
  • 365g pack No. 1 Speciality Strawberries, hulled and halved
  • 1 tbsp olive oil


  1. Put the chocolate in a heatproof bowl set over a pan of simmering water (don’t let the water touch the bowl). Stir until melted, then set aside to cool a little. Grind the saffron to a powder in a pestle and mortar (or crush with your fingers). Heat 2 tbsp double cream in a small pan until just starting to steam, then pour it over the saffron; set aside.

  2. In a large bowl, whisk the egg whites to soft peaks, then add 1 tbsp sugar and whisk again briefly. In a separate bowl, whip the remaining double cream to soft peaks. Stir the egg yolks into the cooled chocolate, then fold into the whipped cream with the saffron cream and a pinch of salt. In 3 batches, gradually fold the egg whites into the cream mixture. Divide between 4 ramekins or glasses and chill for 6 hours or overnight.

  3. Meanwhile, preheat the oven to 200°C, gas mark 6. Mix the berries, remaining 1 tbsp sugar and the oil. Roast on a baking tray for 10 minutes, stir, then cook for 5 more minutes. Allow to cool for about 20 minutes, then spoon over the ramekins to serve.


Typical values per serving when made using specific products in recipe


2,573kJ/ 620kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars2 ratings