Strawberry Mousse

Share Imprimir
1 Molde
30 min

200 g strawberry pulp 2 egg whites 85 g sugar 250 g cream 5 sheets of gelatine (2 g)

Así puedes prepararlo

Macerate the fruit sprinkled with the sugar for 1 hour until it releases the liquid, this step is optional. If the above step is not completed, finely chop the fruit and reserve. Cook the juice from chopping the fruit and reduce it to half. Allow to cool. Whip the cream and reserve in the refrigerator. Soak the gelatine sheets in cold water. Dry the sheets when they are soft and reserve. Put the sugar in a pan and cover with water. Heat until boiling point is reached and meanwhile beat the whites until stiff peaks form. When the syrup reaches 120ºC, add the gelatine sheets then slowly fold this mixture into the whites and continue to beat at high speed. Mix the strawberries with the whipped cream and add this mixture to the beaten egg whites. Blend gently with a spatula. Pour the batter into the mould and freeze. Once frozen, turn out carefully and allow it to reach room temperature before serving

Sold out
Enter your email address and we will let you know if we have availability again.
Share product