175g gluten and lactose free digestive biscuits
75g /2½ oz lactose free butter, melted
400g lactose free white chocolate (optional)
300g tub lactose free soft cheese
200ml lactose free double cream
Serves - 4
Crush the gluten and lactose free biscuits with a rolling pin to fine crumbs, add the melted lactose free butter and mix well.
Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
Melt 375g of the lactose free chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the lactose free soft cheese and cream.
Beat until really smooth and thick, then stir in the melted lactose free white chocolate. Pour on top of the gluten free biscuit base and smooth the top. Place in the fridge and chill overnight.
Halve the reserved strawberries and place on top of the mousse cake. Melt the remaining 25g lactose free chocolate and drizzle over the top, then keep chilled until ready to serve.
Recipe adapted from: Good Food