Strawberry and black pepper is a classic combination, and when one of our customers asked us for a basic recipe using MSK UltraMousse we thought this would be a perfect dish for it.  UltraMousse is a simple solution for gelatine-free vegetarian mousses.  It's easily dispersible in cream and aerates to form a wonderfully light, smooth and stable mousses. 

For this dish we've paired the mousse with a strawberry and black pepper paper tuile, and served with some luxuriously smooth strawberry ice cream.  Yum!

Strawberry, Black Pepper and Olive Oil Mousse
  • 200g Strawberry puree
  • 10g Strawberry Flavour Burst (optional)
  • 300g Whipping Cream
  • 55g UltraMousse
  • Pinch of Malic Acid 

Whisk the UltraMousse into the cream until it starts to thicken and whip.

Add the strawberry puree and flavour burst.  The flavour burst is optional but it gives the strawberry flavour a lovely boost.

Continue to whisk until mixed.

Add a little Malic Acid to sharpen, this will also improve the colour.

Continue to whisk until it holds its shape and is a mousse consistency.

Pipe into moulds and freeze.

When the mousses are frozen you can scoop out the centre and fill with fruit or a jelly. For the picture we filled the centre with a mix of chopped strawberries, black pepper, olive oil and strawberry coulis. We've also glazed the mousse in strawberry jelly.

Strawberry and Black Pepper Paper
  • 400g Strawberry Coulis
  • 15g  MSK UltraTex
  • 100g Sugar
  • Pinch of Malic Acid
  • Black Pepper

Thicken the strawberry coulis with the UltraTex.  It needs to be spreadable consistency.

Spread thinly and evenly on to non-stick mat.

Freshly mill some black pepper onto the top and dehydrate in the oven or dehydrator.

When it is not quite completely dry peel from the mat and fold slightly to give it a look of paper.

When completely crisp remove from the dehydrator and store in an airtight container.  Add a few silica gel crystals to help keep them crisp.