How to make strawberry mousse
Strawberries are always decorative.Sweet treats are among the most beautiful fruits, making ordinary desserts appear more appealing with their addition.Eggs mades will significantly boost their aesthetic appeal!
This season doesn't lack strawberries; they are just a bit pricier. So this is last summer's stock, cakes made with strawberries during the strawberry season, only captured by camera to preserve the moment. Recalling that time when I saw these strawberries so fresh and their leaves so vividly green, my curiosity got the better of me, and I bought some for decoration.
When sorting through the photos, I noticed a mistake in setting the scene; for such light-colored food, a darker plate should have been used, making the white plate highlight the beautiful strawberries instead of the cake becoming the background.
Freshlymousse
Ingredients: 1 cake slice,light creamy 200g, 200g strawberries.
Additives: 3 gelatin sheets,milk 50g，canned condensed milk 60g.
Strawberry Mousse Recipe
Take some of the strawberries, wash and remove the stems, cut them in half lengthwise for later use.
Soak 30 grams of gelatin in 30 grams of milk until it softens. Then heat it over a double boiler until fully melted into a liquid, cool before using.
Pre-bake one cake slice and cut it to fit the bottom size of the mold.
Wrap the mold's base with aluminum foil, use scissors to trim the cake to be slightly smaller than the mold. Arrange the halves of strawberries along the edge so that their cut sides are against the mold rim.
Blend 80 grams of strawberries and 30 grams of milk in a food processor until smooth.
Whip the cream with condensed milk until it forms peaks that can still flow slowly, then mix in the strawberry puree thoroughly.
Slowly incorporate the cooled gelatin milk mixture into the blended cream. Mix well and pour the mixture over the cake base in the mold. Place in the refrigerator's chill compartment for about 4 hours until completely set.
Blow dry the edges of the mold with a heat gun to demold it, then decorate the surface with strawberries.
Prepare some syrup by heating water and sugar together to a slightly thick consistency.Using approximately 20 grams of sugar and 10 grams of water. Allow the syrup to cool before drizzling over the strawberries for added shine. Remember, when choosing a mousse mold, always opt for well-known brands like Triple Star for better quality; cheaper brands can cause discoloration issues.
When using an old low-cost stainless steel mousse ring, you might notice that it stains the cake with rust spots.
TipsMold bases must be lined with aluminum foil to prevent leakage of the mixture.
The gelatin milk mix should cool before adding to the whipped cream; otherwise, the foam will dissipate.
The longer the chilling time, the better. Check if the surface has set by lightly touching it.
Milk was divided into two parts: one for soaking gelatin and another with strawberries for blending.
This is a low-sugar recipe; those who prefer sweeter desserts can add more sugar while whipping the cream.
Using a heat gun to warm up a knife, slice neatly to achieve clean cuts immediately.
This is a low-sugar recipe, those who prefer sweeter treats can add more sugar when whipping the cream.
As before, use a hair dryer to heat up the knife, lightly slice it, and neat cuts will appear instantly!
