Roast Strawberry & White Chocolate Mousse

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Slice the green leaves off the strawberries and halve or quarter any large berries. Scoop them into a snug ovenproof dish and add 2 tbsp sugar. Finely grate the zest from the lemon and set aside. Squeeze approximately 1 tbsp lemon juice into the strawberries. Crush the cardamom pods and shake out the black seeds. Grind the seeds and add them to the strawberries. Toss everything together.

2. Roast for 25-30 mins or till the strawberries are tender and there's lots of juice in the dish. Set aside to cool. You can roast them a few hrs or the day before you want to make the mousse to give the strawberries time to cool.

3. To make the mousse, break the chocolate into small pieces and tip into a heatproof bowl. Microwave for 10-15 secs, stir, and repeat till the chocolate is smooth and melted. Be careful the chocolate doesn't catch and burn – it can overheat quickly in the microwave. Alternatively, pop the chocolate in a heatproof bowl and set it over a pan of simmering water – making sure the bowl doesn't touch the water. Gently warm till the chocolate has melted. Set aside to cool.

4. Pour the egg whites into a clean, grease-free bowl. Use electric beaters to whisk till stiff peaks form. When the egg whites are stiff, whisk in 1 tbsp sugar. The sugar should be fully incorporated, like a meringue. If you turn the bowl upside down the egg whites will stay in place.

5. Pour the cream into a separate bowl and whisk until soft peaks form. Add 1 heaped tbsp cream to the whisked egg whites and fold to loosen the whites. Then add the remaining cream, the melted chocolate and the lemon zest. Fold them all together, working quickly so you don't knock out to much air. Transfer to a serving dish and chill for at least 1 hr or overnight.

6. To serve, scoop the chocolate mousse into glasses or bowls. Spoon over the roast strawberries and their juices. Serve straight away. This mousse is best eaten within 24 hrs of being made.

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