Strawberry mousse

Prepare materials

Put the digestive biscuits into a plastic bag and crush them with a rolling pin

Heat butter over water until melted

Pour the melted butter into the biscuit crumbs and stir evenly

Pour the mixed biscuit crumbs into the mold, compact it with a rolling pin, and put it in the refrigerator for later use

Add 10g gelatine powder to 40g water and stir evenly

Place in a pot and heat over heat until the gelatine liquid becomes transparent (stir constantly in the middle), set aside to cool and set aside

Add light cream to sugar and beat

Let it rise until there are obvious traces of the whipped cream after being scratched by the whisk (it is in a stagnant state, about 6 minutes old)

Add strawberry jam and mix evenly with a rubber spatula

Pour in the cooled gelatine liquid, mix quickly and mix evenly

Take out the biscuit base, pour in the mousse liquid, use a spatula to smooth the surface, and refrigerate in the refrigerator for about 1 hour until the mousse liquid solidifies

Remove the stems from the strawberries and soak them in cold water

Add 15g gelatine powder to 60g water and stir evenly

Place in a pot and heat over heat until the gelatine liquid becomes transparent (stir constantly in the middle), set aside to cool and set aside

Add appropriate amount of honey to 200g of cold boiled water

Add a little lemon juice

Add the cooled gelatin liquid to the honey water, stir evenly, and set aside

Take out the solidified mousse, circle a layer of oil paper on the inside of the mold on the mousse (to facilitate demolding), and pour the strawberries into the strawberry mousse liquid

Gently pour the stirred honey water and return it to the refrigerator to refrigerate until solidified

Take it out after about 2 hours, gently tear off the upper layer of oil paper, and then use a hair dryer to blow around the mold to release it

Overview

Tags

Ingredients

Steps