450g-500g fresh strawberry

2 tbsp balsamic vinegar

1 crushed meringue

1 tsp rosewater

142ml pot lactose free double cream


Reserve 6 nice strawberries for decoration. Chop the rest into chunks of about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp into each of 6 glasses.

Whisk the lactose free double cream until forming soft peaks, but do not over-whisk. Fold cream into the crushed meringue followed by the remaining chopped strawberries.

Spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Strawberry & rosewater mousseContentsIBS  FODMAP Home