Put the egg white in a bowl with the icing sugar over a pan of simmering water and whisk for 5 mins until light, fluffy and holds peaks. Remove from the heat, whisk in the zest and whisk for 2 more mins to cool.

Fold in fromage frais and transfer to 6 bowls and chill. Chop half the strawberries and put in a food processor with 2 tbsp icing sugar and lemon juice. Whizz to a puree and press through a sieve.

Chop up leftover strawberries. Spoon them over the mousses and spoon the puree over each. Chill until serving