Strawberry and Raspberry Mousse
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Recipe for 6 people
- 1/2 Lit whole milk
- 190g Caster sugar
- 1 Vanilla pod, halved and scrapped
- 8 leaves Gelatin
- 1/2 Lit Double cream
- 250g Strawberry, washed and diced up
- 250g Raspberry
- Some strawberry coulis or custard
Progression
1) Bring the milk to the boil along with the sugar and the vanilla pod.
2) Take your milk off the heat and add in the gelatin, previously soaked and drained. Give it a good stir and remove the vanilla pod. Set aside to cool down.
3) Meanwhile, place your cream in the freezer for 5 minutes and whip it until stiff.
4) Make sure that the milk is just barely warm and carefully fold the cream in it.
5) Take a round tin and fill it half way with the milk mix. Then spread some of strawberries and raspberries on the top and cover them with the rest of the mix. Finish with the rest of the berries.
Place in the fridge over night.
To take your mousse out of the tin, slightly heat up the bottom of the tin and let it slip onto a large plate.
Serve along with a red berry coulis or a custard flavoured with some sweet almond extract.
2) Take your milk off the heat and add in the gelatin, previously soaked and drained. Give it a good stir and remove the vanilla pod. Set aside to cool down.
3) Meanwhile, place your cream in the freezer for 5 minutes and whip it until stiff.
4) Make sure that the milk is just barely warm and carefully fold the cream in it.
5) Take a round tin and fill it half way with the milk mix. Then spread some of strawberries and raspberries on the top and cover them with the rest of the mix. Finish with the rest of the berries.
Place in the fridge over night.
To take your mousse out of the tin, slightly heat up the bottom of the tin and let it slip onto a large plate.
Serve along with a red berry coulis or a custard flavoured with some sweet almond extract.
credits photo : © fanfan - A.F.Touch
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