Pour all ingredients into your shaker, except ice cubes.
3.
Shake hard for 20 seconds.
4.
Add ice cubes and shake for a further 15 seconds.
5.
Empty the glass of ice cubes and pour in the contents of the shaker using your strainer and finestrainer.
Tip from the pro
Shake vigorously the first time without ice to express the foaming effect of the egg white. Passing through the finestrainer will give the mousse its creamy effect.
