Strawberry and basil mousse
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17 rates
Preparation : 20 min
Cooking : 6 min
Total time : 2 h 26 Rest : 2 h
6 people
500 g of strawberries
330 ml of whole liquid cream
80 g of icing sugar
4 leaves gelatin leaves
3 leaves of fresh basil
Associated products
RECIPE STEPS
1
Put the metal bowl and the whisk in the fridge.
2
Wash and cut the strawberries in half.
Keep about 250 g for decoration.
- 500 g of strawberries
3
Put the cream in the metal bowl equipped with the whisk.
Remove the cap and run the program.
- 330 ml of whole liquid cream
Expert
01:30 / 7 / __°C
4
Restart the program and add 30 g of sugar through the opening while it's running.
- 30 g of icing sugar
Expert
01:30 / 7 / __°C
5
Keep the whipped cream cool in a bowl.
6
Put 250 g of strawberries in the rinsed metal bowl and run the program.
- 250 g of strawberries
Expert
01:00 / 14 / __°C
7
If there are still small pieces, run the program again.
Expert
01:00 / 14 / __°C
8
Strain everything through a sieve to remove the seeds.
Put the mixture back in the metal bowl with the rest of the sugar and run the program.
- 50 g of icing sugar
Expert
06:00 / 4 / 70°C
9
During this time, hydrate the gelatin in a bowl of cold water.
- 4 leaves gelatin leaves
10
Add the drained gelatin and basil then run the program again.
- 3 leaves of fresh basil
- 4 leaves gelatin leaves
Expert
00:20 / 14 / __°C
11
Let it cool in a bowl, stirring with a whisk from time to time, it should not set.
12
When the coulis is at room temperature, mix a quarter of the whipped cream to loosen it, then pour everything over the rest of the whipped cream and gently mix with a spatula to thoroughly homogenize the preparation.
13
In individual circles sealed at the bottom with cling film and placed on a tray, arrange the halved strawberries, cut side against the edge, then pour in the mousse and level it out.
14
Refrigerate for at least 2 hours, longer if you can, and unmold onto the plate using a pusher.
Enjoy it well chilled.
Recipes submitted by consumers are not tested by Magimix.
