For the mousse you just need to beat and egg yolk with a tbsp of soft dark sugar until it is very very fluffy and pale. You can use white sugar, but brown or moscovado will give the mousse a little 'caramelly' flavour. Then fold in 100 ml of whipped cream (very whipped, a step beyond fluffy but before 'clotting') and, finally, the remaining egg white, beaten to stiff peaks. Divide into two or three glasses (you only need a little) and refrigerate overnight, or for at least six hours. Wash and cut a punnet of strawberries then add some clean rose petals (organic), add one tsp of sugar and one of lemon juice. Stir and let it sit in the fridge for one hour. Stir well and add to the chilled mousses and decorate with a fresh strawberry and roses petals. Photos and Recipes by Alessandra Zecchini ©