For the lemon mousse
4 free-range eggs, eggs and yolks separated
150g/5½oz caster sugar
3 lemons, zest and juice only
300ml/10½fl oz lactose or dairy free double cream
15g gelatine, soaked in water
For the roasted strawberries
100g/3½oz caster sugar
30 fresh strawberries, stalks removed
For the Rioja and lemon syrup
400ml/14fl oz Rioja
200g/7oz caster sugar
2 lemons, zest cut into thin strips
For the lemon mousse, whisk together the egg yolks, sugar, zest and juice of the lemons until doubled in volume.
In a clean bowl, whip the lactose free cream until soft peaks form when the whisk is removed, then stir in the gelatine. Fold the cream into the egg yolk mix.
Whisk the egg whites in a separate clean bowl until soft peaks form, and then fold them into the egg yolk mix.
Decant into small glasses or dishes and place in the fridge.
For the roasted strawberries, place a frying pan on the heat and add the sugar and a squeeze of lemon juice.
Once melted quickly add the strawberries and toss in the sugar syrup. Set aside until ready to serve.
For the Rioja and lemon syrup, put the Rioja in a medium-sized saucepan and cook until reduced to half the volume.
Add the sugar and most of lemon zest and cook for a further 10 minutes.
To serve place the layer the mousse in a glass, with the strawberries and syrup inbetween.
Recipe adapted from: Good Food