Strawberry mousse

Air dessert with strawberries Do you want to turn an ordinary meal into a feast? Then prepare strawberry mousse, the blessing that now is just the season for this fragrant berry. If you have heard this word many times, but you do not quite understand what mousse is and how it differs, for example, from jelly, then know that this is the most gentle air mass, caressing the tongue and making you literally lick the crock to take longer feel this magical taste. In French, the word "mousse" means "foam". And really, no matter what ingredients are used for its preparation, mousse should be light and airy, like a lush foam. To achieve this is not so difficult as it seems, if you observe all the basic principles of making strawberry mousse. The most important thing is that the whipping cream is fat enough and well chilled, and the temperature of the diluted gelatin and strawberry mass is approximately the same. Decided to try it? Then run to collect, buy or simply defrost the strawberries, and for the cause. The most difficult thing is to wait for the dessert to solidify to a certain consistency and not eat it before.

Air dessert with strawberries Do you want to turn an ordinary meal into a feast? Then prepare strawberry mousse, the blessing that now is just the season for this fragrant berry. If you have heard this word many times, but you do not quite understand what mousse is and how it differs, for example, from jelly, then know that this is the most gentle air mass, caressing the tongue and making you literally lick the crock to take longer feel this magical taste. In French, the word "mousse" means "foam". And really, no matter what ingredients are used for its preparation, mousse should be light and airy, like a lush foam. To achieve this is not so difficult as it seems, if you observe all the basic principles of making strawberry mousse. The most important thing is that the whipping cream is fat enough and well chilled, and the temperature of the diluted gelatin and strawberry mass is approximately the same. Decided to try it? Then run to collect, buy or simply defrost the strawberries, and for the cause. The most difficult thing is to wait for the dessert to solidify to a certain consistency and not eat it before.

Ingredients:

• Strawberry 300 g
• Cream 200 ml
• Gelatin 2 tsp.
• Sugar powder 0.5 tbsp.

Instructions

• Step 1 For the preparation of mousse cream should be fat content of at least 30%, strawberries are better to take well ripe, powdered sugar is added to taste.
• Step 2 2 tsp. gelatin dilute 3 tablespoons. well warm boiled water. Leave for 15-20 minutes - gelatin should completely dissolve.
• Step 3 Strawberry is well washed, remove the tails and beat in a blender.
• Step 4 Separately whip the chilled cream with sugar powder (the amount of powdered sugar to adjust to taste).
• Step 5 Pour the gelatin into the strawberry puree and stir well.
• Step 6 Put aside 3-4 tablespoons. puree - it will be used for decoration.
• Step 7 Pour the rest of the strawberry puree into cream pieces.
• Step 8 Gently and thoroughly mix everything.
• Step 9 Pour the mousse on the keramaks or glasses. From this amount of products, 3-4 servings are obtained.
• Step 10 In each glass top to lay out 1-2 tsp. Strawberry puree and a wooden skewer or a straw to make arbitrary divorces. Put the mousse in the fridge for the night. When serving, you can decorate with mint or a whole strawberry.