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Made by: Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana. 



  • 2 cups fresh strawberries (blended)
  • 1 tin strawberry jam
  • 1/2 cup condensed milk
  • 500ml fresh cream (whipped)
  • 4 egg whites (whipped)
  • 1 tspn pink colouring


  • 1 Packet tennis biscuits
  • 100g melted butter


  1. Mix all the Mousse ingredients except the egg whites in a bowl
  2. Using a spatula, gently incorporate the egg whites making sure the air bubbles in the eggs are not disturbed.
  3. Refrigerate for at least 15 minutes
  4. Place the biscuit mixture on a serving plate and then use a piping bag to pipe the mousse mixture onto the crumbs and serve.

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