White Chocolate Mousse with Strawberry

For the strawberry jam: Rinse and chop the strawberries and mix with sugar and lemon juice in a pan. Leave for 1 hour, then bring to a boil and simmer for 4 minutes until bubbly. Remove from heat, allow to cool, pour into serving glasses, and let cool completely.

For the mousse: Soak the gelatine in cold water.

Beat the egg yolk in a double boiler over hot (not boiling) water until frothy. Chop the chocolate coarsely and melt, also over hot but not boiling water. Remove from heat and let cool slightly. Then stir into the egg yolk along with the squeezed out gelatin. Beat the mixture over ice to chill.

Whip the cream until stiff and fold into the cold egg and chocolate mixture.

Spread the mousse on the strawberry jam and chill for 3 hours in the refrigerator.