Ingredients: 4 x 130ml containers
■Strawberry mousse
100g strawberry puree
10g red wine *If you don’t have red wine, replace it with puree
30g granulated sugar
3g powdered gelatin
15g water
90g heavy cream
■Strawberry puree
85g strawberry puree
40g water
20g granulated sugar
2.2g powdered gelatin
11g water
Strawberries, blueberries, etc.
Preparation
・Puree 185g of strawberries for mousse and jellies.
How to make
(1) Make strawberry mousse. Sprinkle gelatin powder into water for gelatin, and mix well to soften.
Always add gelatin to water. If you add water to the gelatin, it will not absorb the water properly.
(2)Put 100g of the puree, the red wine, and the granulated sugar in a small saucepan over medium heat and bring to a boil. Use a rubber spatula to warm the mixture while dissolving the granulated sugar that has sunk to the bottom.
(3)When the mixture comes to a boil, remove from heat and add the softened gelatin to dissolve. Transfer to a bowl and let cool.
(4) Whip the cream while placing it in ice water.
(5)If the strawberry base is hot, lower the temperature by placing it in ice water.
If it is hot, lower the temperature by placing it in ice water.
(6)Add 1/3 of the cream to the base that has reached the right temperature and mix well. Then add the base to the cream and mix until evenly distributed.
(7)Pour the mixture into a container and refrigerate for at least 1 hour, or freeze for about 30 minutes.
(8) Make the jelly.
(9)Place the puree, water, and granulated sugar in a small saucepan and bring to a boil, stirring frequently.
(10) When the mixture comes to a boil, remove from heat and add the gelatin to dissolve. Strain the puree through a fine mesh to remove the seeds.
(11) Put the mousse in an ice bath and let it cool until it reaches the temperature of skin.
(12)Once the mousse has set, pour the jellied mixture from item (11) over the mousse and refrigerate until firm.
(13)Garnish with strawberries.
