Strawberry Mousse
Ingredients:
Strawberry puree
1 kg
Gelatin
40 gr
Egg whites
400 gr
Caster sugar
500 gr
Cream, semi
800 gr
Preparation mode:
- Heat puree with soaked gelatin
- Whip it up
- Make meringue with sugar and egg whites
- Fold in in to whipped strawberries
- Fold in cream
- pour in to moulds
- Put Strawberry truffle (mini wh, chocolate sphere filled with strawberry puree) in the middle, freeze
- Take out from the moulds
- Spray with red cocoa butter
- Defrost as needed
Served with basil sorbet and almond sable