Strawberry mousse without gelatine

[Dilbertian]

I'm looking for a recipe for strawberry mousse that does not use gelatine. It's for filling a Charlotte Royale, so the mousse must hold its shape when cut.

I thought maybe some sort of whipped ganache? White chocolate, double cream and puréed strawberries, then whipped when cool, before filling the mould? Proportions?

Any ideas?

Is it because you are catering for vegans or Muslim/Jewish guests? If so, try agar jelly which is a natural vegetable gelatin-like product that sets firmly. DS is veggie and he uses it. It works very well. You can buy it in powder form from supermarkets in the baking section.

But if it's because you don't like the texture, I don't know what to suggest. I sometimes whip cream really firmly witgh icing sugar and vanilla then blend in frozen strawberries or raspberries so it forms a sort of instant ice cream. But you'd have to serve it immediately.

If you put strawberries into double cream with white chocolate and slowly heat the mix until the chocolate melts, the strawberries infuse the cream with their flavour. Then take them out to whip into a ganache.

You can get a vegetarian substitute for gelatine, but the set isn't as wobbly.

Agar is a good idea. It has to be boiled, doesn't it? Does it set firm as soon as it cools, or would I be able to fold in whipped cream, fill the Charlotte, and then set completely it in the fridge?

Egg white is the traditional way of making it.

noblepig.com/2008/04/the-perfect-passover-dessert-or-anytime/