July 3rd, 2016
150 g granulated sugar
1 pack unflavoured gelatin
100 ml cold water
1 tbsp lemon juice
235 g heavy cream, chilled
We are trying to make the most of the strawberry season, so today we chose to make a mouse out of them. This dessert is light, refreshing and it also brings back childhood memories.
Puree the strawberries in the food processor. If you don’t like the seeds, you can strain the mousse. Add sugar and lemon juice.
Sprinkle gelatin over cold water to let it bloom for five minutes. Place in the double boiler (baine marie) over boiling water. Melt the gelatin. Don’t let it reach boiling point or it will loose it’s binding properties. Once melted, take the gelatin out of the heat.
Stir the gelatin into the strawberry puree and let cool in the refrigerator until it thickens a little (around 30 minutes).
In the mean time you can whip the heavy cream and, once it has cooled down, you can mix it with the puree.
Gently fold the whipped cream into the puree with a rubber spatula until well incorporated.
Spoon into serving dish or use as cake filling and let it cool down for a couple of hours before serving.
You can use a couple of mint leaves and a small piece of strawberry as decoration. This way it’s delicious AND beautiful!