Strawberry mousse
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6 rates
Preparation : 30 min
Cooking : 15 min
Total time : 2 h 45 Rest : 2 h
10 people
400 g of strawberries
50 g of sugar
2 tbsp of yellow lemon juice
3 leaves gelatin leaves
2 egg whites
210 ml of liquid cream (min. 30% fat content)
1 tbsp of icing sugar
100 g of raspberries
100 g of blueberries
Associated products
RECIPE STEPS
1
Soak the gelatin leaves in a bowl of cold water.
- 3 leaves gelatin leaves
2
In the metal bowl, set up the steamer with the hulled strawberries. Pour 1.5 L of cold water over the strawberries and run the program to rinse the strawberries of their impurities.
Empty the water from the metal bowl and rinse quickly.
- 400 g of strawberries
Smoothie
01:00 / Auto /
3
Pour the strawberries into the metal bowl and blend the strawberries by starting the program.
- 400 g of strawberries
Smoothie
01:00 / Auto /
4
Add the sugar and lemon juice then run the program.
Remove the lid's cap during cooking.
- 50 g of sugar
- 2 tbsp of yellow lemon juice
Simmering
15:00 / 1A / 95°C
5
Add the squeezed gelatin leaves then mix, run the program.
Set aside the coulis in a saladier to let it cool down.
- 3 leaves gelatin leaves
Expert
03:00 / 3 / __°C
6
Rinse the metal bowl by pouring 500 ml of water and then running the program.
Intensive rinse
03:00 / Auto / 60°C
7
In the rinsed and perfectly dried metal bowl, whip the egg whites after positioning the Beater accessory.
Remove the cap from the lid and run the program.
Gently incorporate the egg whites into the cooled coulis using the silicone spatula.
- 2 egg whites
Beaten egg whites
07:00 / 5 / __°C
8
In the metal bowl, make the whipped cream after rinsing the bowl and wiping the beater.
Pour in the cream and icing sugar then run the program while carefully monitoring the appearance of beater marks in the cream.
Adjust the time if needed depending on the temperature of the cream.
- 210 ml of liquid cream (min. 30% fat content)
Expert
02:00 / 8 / __°C
9
Gently fold the whipped cream into the coulis using the silicone spatula and set aside the resulting coulis in a piping bag to proceed with the plating.
10
Arrange the mousse in pretty verrines and then chill everything for at least 2 hours.
For the presentation, plan for some blueberries and raspberries for decoration.
- 100 g of raspberries
- 100 g of blueberries
