2 recipes for making mousse strawberries:
(1) Mousse based on cream / plant cream (creamy texture).
(2) Dietary mousse - based on protein, without cream (fluffy airy texture).
(1) MUSHROOM MIXED CREAM.
Can be prepared in dairy version or fur.
Materials (4-6 servings):
Container Sweet Cream / Vegetable Cream (250 ml)
2 tablespoons full of instant powder and vanilla pudding
2-4 tablespoons powdered sugar to taste (it depends on the sweetness of the berries)
200 grams of coarsely cut strawberries (it comes out about a cup and a quarter of 240 ml)
preparation method:
Grind the strawberries in a blender until you get a uniform mash (a manual blender can be used).
Beat the cream for about 20 seconds. Add vanilla pudding, strawberry puree and powdered sugar, and whip until you get a firm pink cream.
Transfer to individual cups (preferably a skim bag) and store in a refrigerator.
- Can be prepared in advance and freeze
(2) A recipe for aromatic and aromatic berries without cream. After freezing, ice cream ice cream is taken.
Materials (12-15 servings):
500 grams of coarsely cut strawberries (it comes out a little more than 3 cups packed 240 ml)
Half a cup of sugar (* If the sweet berries are recommended to increase the amount of sugar to 3/4 cup to a glass)
Protein of egg (transparent part)
Preparation:
- Grind the strawberries in a blender until you get a uniform mash (a manual blender can be used).
· Beat the protein with the sugar for 20 seconds in a large bowl. Add the strawberry puree and beat for 10-20 minutes until the mixture becomes swollen and airy. The more you beat, the more mushy and airy.
- Wrap the bowl in plastic wrap and store in the freezer for at least 3 hours.
Before serving, transfer to individual glasses and serve.
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