Strawberry mousse with strawberry coulis
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Gelatin mass
Ingredients
- Gelatine 200 bloom (powder) - 100g
- Water - 500g
Soak the gelatin in water for 30mn. Keep in the fridge overnight.
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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.
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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
Frozen fruit purées
Frozen fruit purées -
Strawberry coulis
Ingredients
- Frozen fruit purée, sugar added : Strawberry - 200g
- Icing sugar - 30g
Mix both ingredient and blend.
In this step
Frozen fruit purées
