D'Open Kitchen

COOKING FOR THE SOUL

Strawberry pots

Name: Strawberry pots
Prep time: 10 min
Cook time: 15 min
Ingredients: 20 g salted butter; 70 g digestive biscuits; 40 g sugar; 200 g whipping cream; 100 g white chocolate; 250 g cream cheese; 1 tsp vanilla bean paste; 400 g strawberries; 1 tbsp maple syrup or honey; 4 pcs basil leave; 30 g lemon juice

Recipe by

Trish yee

Introducing a burst of fresh and fruity delight with my Strawberry Pots recipe. These charming desserts encapsulate the essence of summer in every spoonful. Plump and succulent strawberries take center stage, nestled atop a delicate layer of crumbly graham cracker or buttery biscuit crust. As you delve deeper, you'll discover a luscious strawberry compote, a harmonious blend of ripe strawberries, a hint of sugar, and a squeeze of zesty lemon. This compote adds a balanced sweetness and a touch of tartness that dances on your taste buds. Crowned with a dollop of pillowy whipped cream or a scoop of velvety vanilla ice cream, these Strawberry Pots are a symphony of flavors and textures that capture the essence of summer in a delectable, elegantly presented dessert. Whether enjoyed at a picnic or a dinner party, this recipe celebrates the irresistible allure of strawberries in a truly delightful way.

Print Recipe

Prep Time 10

Cook Time 15

Chill 1 30

Course Dessert

Ingredients

white chocolate mousse

20 g salted butter
70 g digestive biscuits
40 g sugar
200 g whipping cream
100 g white chocolate
250 g cream cheese
1 tsp vanilla bean paste

Hulled strawberries sauce

400 g strawberries
1 tbsp maple syrup or honey
4 pcs basil leave
30 g lemon juice

Instructions

White chocolate mousse

Add digestive biscuits in a ziplock and crush till fine bits and add in sugar and melted butter in and mix well.
Spread between 4- 6 small serving glasses and set aside until needed.
Whip cream till stiff peak and set aside.
Place chocolate into mixing bowl melt over Bain Marie
Add cream cheese, vanilla and one-quarter of the reserved whipped cream, then use a whisk to mix well until smooth.
Let cool completely and mix in with remaining whipped cream and gently fold in using spatula. Spoon mousse evenly between glasses over biscuit base. Transfer into refrigerator for a minimum of 1 hour or overnight. Clean mixing bowl.

To make strawberry Sauce

Add strawberries and sugar together and cook till a thick jam like consistency.
Add in basil leave to infuse and lemon juice. Remove the basil leave. Let to cool.
Scoop sauce over the mousse to serve.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.