Fresh strawberries are always a treat to your eyes as well as your taste buds. They are so colorful and juicy that one would really wish to have them whenever available.
Mousse is a flavored whipped cream set with a stabilizing agent like gelatin or agar agar. Nowadays, we do get veg gelatin also.
Ingredients:
Fresh Strawberries - 200 gms (10 to 12 medium sized)
White Chocolate - 100 gm
Gelatin/Agar Agar - 3/4 tsp (plus 1/4 tsp for topping)
Water - 1/4 cup (plus 1 tbsp for topping)
Fresh Whipping Cream - 200 gm (with 30% or more fat content - dairy or nondairy)
Icing Sugar - 1/4 cup (plus 1 tbsp for topping)
Granulated White Sugar - 1 tsp
Vanilla Extract/Essence - 1 tsp
Method:
1. Hull the strawberries (i.e. remove the green calyx). Cut them into pieces and grind to a smooth paste in the small jar of your mixie or food processor. Strain it and collect the smooth strawberry pulp. Measure 1/2 cup of the pulp and keep the rest of the pulp aside for the topping.
2. Chop the white chocolate and melt it in a double boiler until completely melted. Set aside. (If melting in a microwave, do it in bursts of 30 seconds until fully melted).
3. Add the 3/4 tsp of gelatin/agar agar in a cup and pour 1/4 cup water to it and let it to bloom (keep undisturbed for 5 to 10 minutes).
4. Take 1/4 cup of the cream in a heavy bottomed pan and add 1/4 cup icing sugar to it. Heat up the pan. Once the sugar dissolves fully, remove from heat. Add the gelatin/agar agar mixture into it and mix well until the gelatin/agar agar dissolves completely in the heat. If gelatin/agar agar does not dissolve fully, take back the mixture to heat and keep stirring on medium heat until the gelatin/agar agar completely dissolves.
5. Add this mixture to the melted white chocolate and mix well. Now, add 1/2 cup of the strawberry pulp and mix them all together well.
6. Add fresh whipping cream in a bowl and beat using electric mixer on medium speed until soft. Add 1 teaspoon of granulated white sugar and beat on medium high speed until stiff peaks form.
7. Now, add the strawberry mixture and the pure vanilla extract/essence into the stiffly whipped cream and beat on medium speed until everything blends well together.
8. Scoop the mousse into the dessert cups leaving space for the topping.
9. For the topping, add 1 tablespoon of icing sugar to the reserved remaining strawberry pulp. Bloom the 1/4 teaspoon gelatin/agar agar powder in 1 tablespoon of water. Melt the bloomed gelatin/agar agar in microwave or double boiler and add it to the strawberry pulp. Mix them all well. Spoon this topping over the mousse on dessert cups.
10. To garnish, pipe a little of the mousse with a star nozzle over the set mousse and strawberry topping layers and stick a fresh strawberry piece in the middle (cut a strawberry vertically into 4 pieces).
11. Refrigerate the mousse for 1 to 2 hours and serve chilled.
Notes:
I used agar agar powder and amul whipping cream to make this recipe.
Before beating the whipping cream, chill the bowl and the beaters for some time to get stiff peaks in the cream.
I did not set a separate layer of topping since I had run short of strawberries as many of them had been gobbled up by me (hehe) while doing this recipe. So, no garnish and no topping layer. Hope you don't do this and wait patiently to relish the mousse with all its layers and garnishes.
Mousse is a flavored whipped cream set with a stabilizing agent like gelatin or agar agar. Nowadays, we do get veg gelatin also.
Ingredients:
Fresh Strawberries - 200 gms (10 to 12 medium sized)
White Chocolate - 100 gm
Gelatin/Agar Agar - 3/4 tsp (plus 1/4 tsp for topping)
Water - 1/4 cup (plus 1 tbsp for topping)
Fresh Whipping Cream - 200 gm (with 30% or more fat content - dairy or nondairy)
Icing Sugar - 1/4 cup (plus 1 tbsp for topping)
Granulated White Sugar - 1 tsp
Vanilla Extract/Essence - 1 tsp
Method:
1. Hull the strawberries (i.e. remove the green calyx). Cut them into pieces and grind to a smooth paste in the small jar of your mixie or food processor. Strain it and collect the smooth strawberry pulp. Measure 1/2 cup of the pulp and keep the rest of the pulp aside for the topping.
2. Chop the white chocolate and melt it in a double boiler until completely melted. Set aside. (If melting in a microwave, do it in bursts of 30 seconds until fully melted).
3. Add the 3/4 tsp of gelatin/agar agar in a cup and pour 1/4 cup water to it and let it to bloom (keep undisturbed for 5 to 10 minutes).
4. Take 1/4 cup of the cream in a heavy bottomed pan and add 1/4 cup icing sugar to it. Heat up the pan. Once the sugar dissolves fully, remove from heat. Add the gelatin/agar agar mixture into it and mix well until the gelatin/agar agar dissolves completely in the heat. If gelatin/agar agar does not dissolve fully, take back the mixture to heat and keep stirring on medium heat until the gelatin/agar agar completely dissolves.
5. Add this mixture to the melted white chocolate and mix well. Now, add 1/2 cup of the strawberry pulp and mix them all together well.
6. Add fresh whipping cream in a bowl and beat using electric mixer on medium speed until soft. Add 1 teaspoon of granulated white sugar and beat on medium high speed until stiff peaks form.
7. Now, add the strawberry mixture and the pure vanilla extract/essence into the stiffly whipped cream and beat on medium speed until everything blends well together.
8. Scoop the mousse into the dessert cups leaving space for the topping.
9. For the topping, add 1 tablespoon of icing sugar to the reserved remaining strawberry pulp. Bloom the 1/4 teaspoon gelatin/agar agar powder in 1 tablespoon of water. Melt the bloomed gelatin/agar agar in microwave or double boiler and add it to the strawberry pulp. Mix them all well. Spoon this topping over the mousse on dessert cups.
10. To garnish, pipe a little of the mousse with a star nozzle over the set mousse and strawberry topping layers and stick a fresh strawberry piece in the middle (cut a strawberry vertically into 4 pieces).
11. Refrigerate the mousse for 1 to 2 hours and serve chilled.
I used agar agar powder and amul whipping cream to make this recipe.
Before beating the whipping cream, chill the bowl and the beaters for some time to get stiff peaks in the cream.
I did not set a separate layer of topping since I had run short of strawberries as many of them had been gobbled up by me (hehe) while doing this recipe. So, no garnish and no topping layer. Hope you don't do this and wait patiently to relish the mousse with all its layers and garnishes.
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