Description
Not far off is a holiday of all lovers, and I think this mousse is perfect for a romantic evening. Moderately sweet, easy to prepare and use :) Go for inspiration!
Ingredients
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Milk
75 g
-
Cream
300 g
-
Lime
2 piece
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White chocolate
100 g
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Gelatin
10 g
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Yolk egg
2 piece
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Sugar
30 g
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Strawberry
300 g
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Pistachios
50 g
Cooking
With one lime to remove the zest, cut the peel and cut lime slices (you will need it for the jelly).
For the strawberry-lime Jell-o I had frozen strawberries, thawed it in advance in the fridge. Strawberries and lime slices ( 12 g) to blend. And these wonderful fresh berries produced in the store at a very affordable price. And looking at them, you know spring is imminent!)))
About a third of the puree mix with the sugar and heat, stirring to dissolve the sugar. In this recipe I used sugar Mistral Universal.
Add pre-soaked gelatin. Stir so gelatin completely dissolved, and mix with the remaining puree.
Pour into mold, put into the refrigerator until firm. I was lurking molds-heart, purchased two months ago, that's a reason to update it) Can also be used for jelly silicone form, and then to collect all in a round split shape with a diameter of about 18 cm.
Chocolate to break into pieces. Soak the gelatin.
In a saucepan, mix the milk, 75g cream, lime zest, bring to a boil over medium heat.
Meanwhile, RUB the yolks with the sugar.
To yolks add milk, stirring constantly. Return the mixture back on the stove, cook on low heat until thick. Cooled a minute, add gelatin, stir until it dissolves.
Pour the mixture over the chocolate and stir until smooth.
Separately, beat 225 g of cream until soft peaks form.
The cream is cooled to a temperature of 30 degrees, carefully enter whipped cream, stirring with a spatula or whisk.
In shape with a diameter of 1 cm more jelly, pour about half of the mousse, put in the freezer for 2-3 minutes. The mousse should be slightly set. Sprinkle strawberry Jell-o...
... and the remaining mousse. First spread the mousse between the walls of the mold and strawberry Jell-O. You can hit form on the table so the mousse is evenly distributed. Put into the refrigerator until fully cured. If you want to speed up the process of freezing, use the freezer, it usually takes about an hour.
I hesitated a bit with photographing the first portion of the mousse with a strawberry heart, and the second part of the mousse began to thicken. In the end, the top layer of mousse was not perfectly smooth. Decided to cover it on top with icing, but that point is not required. For the glaze you need 32 g of milk, cream 32 g, 38 g white chocolate and 2 g of gelatine (soak in 10 g of water). Chocolate to melt, but to remain apart.
The cream from the milk to boil, pour polurethane white chocolate, add gelatin. Slow circular motions with a spatula stir until smooth. Cool to 40 degrees, pour in the mousse.
Also the mousse can be frozen before serving for about 8-10 hours to rearrange it in the fridge. In X hours you will only need to scatter artistically berries, pistachios, to add a couple of lime wedges and make enthusiastic compliments)
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