Strawberry mousse with strawberry coulis

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Gelatin mass

    Ingredients

    • Gelatine 200 bloom (powder) - 100g
    • Water - 500g

    Soak the gelatin in water for 30mn. Keep in the fridge overnight.

  2. Italian Meringue

    Ingredients

    • Glucose - 60g
    • Sugar - 200g
    • Water - 70g
    • Egg white - 125g

    Start to cook the glucose, water and sugar on the stove. 

    At 112°C, start to beat the egg whites in medium speed.

    At 118°C, turn the machine to high speed, and add sugar at 121°C.

    Beat up until completely cold.

  3. Strawberry Mousse

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 500g
    • Frozen fruit purée 100% : Raspberry - 30g
    • Gelatin mass - 50g
    • Italian meringue - 118g
    • Cream 35% fat - 300g

    Warm 50g of strawberry puree with gelatin.

    Add the rest of the purees and check the temperature. It must be at 20°C.

    Add 1/3 of puree in the Italian meringue and 1/3 of puree in the cream.

    Fold in gently and add remaining puree.

    In this step

  4. Strawberry coulis

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 200g
    • Icing sugar - 30g

    Mix both ingredient and blend.

    In this step

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