Ingredients
Strawberry mousse
(for 12 large glasses)
- Léonce Blanc strawberry purée 600 g
- Sugar 160 g
- Gold gelatine sheets 12 g
- Cream 35% fat 1 L
Raspberry/strawberry jelly
- Léonce Blanc strawberry purée 300 g
- Léonce Blanc raspberry purée 300 g
- Léonce Blanc lime purée 40 g
- Gold leaf gelatine 20 g
- Sugar 120 g
Summer berry coulis
- Use a bottle of Léonce Blanc summer berry coulis
Chantilly cream
- Very cold cream 35% fat 600 g
- Icing sugar 70 g
- Vanilla (extract or powder)
Préparation
Mousse Fraise
Soften the gelatine in a large bowl of cold water. Whisk the cream, to soft peaks. Refrigerate.
Gently heat 100g of the Léonce Blanc strawberry purée and add the soaked, well-drained gelatine. Mix well without too much heat.
Add the remaining strawberry purée to this mixture.
Whisk in 1/4 of the whipped cream and mix well.
Gently fold in the remaining whipped cream with a spatula.
Fold everything carefully together. Pour into a piping bag.
Raspberry/strawberry jelly
Soften the gelatine in a large bowl of cold water.
Gently heat the Léonce Blanc lime purée and 50g of the Léonce
Blanc raspberry purée in a small casserole without exceeding 50°C.
Add the drained gelatine and whisk to combine.
Add to the Léonce Blanc raspberry and strawberry purées.
Mix well. Pour into a film-lined frame, to a maximum thickness of 1cm.
Refrigerate.
Chantilly cream
Put the cream, icing sugar and vanilla in a very cold mixer bowl.
Whisk the cream to soft peaks.
Pour into a piping bag with a plain nozzle (4 to 6mm).
Assembly
Cut the jelly into small cubes.
In cold glasses, pour in the strawberry mousse to create a dome.
Decorate with a little strawberry coulis around the base of the mousse.
Use the piping bag and plain nozzle to pipe threads of Chantilly in zigzags on the mousse, making it look like a
brain. Using the bottle of coulis, draw threads on the cream to look like blood. Refrigerate.
Suggestion : top the glasses with jelly cubes for sale.