Serves 4
2 gelatine leaves, cut into strips
200ml apple juice
200g strawberries, hulled
100g ricotta cheese
½ tsp vanilla extract
2 medium organic egg whites
1 heaped tsp caster sugar
Slivers of strawberries, to serve
Method
1 Place gelatine in a bowl, cover with cold water, soak for 5 mins, then drain. At the same time, simmer apple juice till it reduces to a quarter of volume. Pour over gelatine, stir to dissolve. Leave for about 5 mins to cool a little.
2 Whizz strawberries with ricotta and vanilla in blender, pass through sieve into a bowl. Slowly stir in gelatine solution.
3 Whisk whites till stiff using an electric whisk, sprinkle over sugar and whisk for 20 secs till glossy. Fold this, half at a time, into strawberry base. Divide between four 150ml ramekins, cover; chill overnight. Serve with a few strawberry slivers on top.
Stawberry mousse from Low Carb Revolution by Annie Bell (Kyle Books, £16.99).