This delightfully light strawberry and rose mousse will be a mouth-watering treat for your customers this Valentine's season. Made using a sweet strawberry puree, this gorgeous treat is almost too pretty to eat!
Heart strawberry and rose mousse
Ingredients35g Sosa Albumina 30g Sosa Instangel 25g caster sugar 200g Semi whipped cream 10 drops Sosa rose aroma |
MethodBlend together the strawberry puree, albumina and instangel. Place mixture on the kitchen aid and whisk until a meringue is formed. Slowly add the sugar. Remove meringue from the machine and fold through whipped cream and rose aroma. Place mixture into a piping bag. Fill moulds half way, add insert and fill the rest of mould and place in freezer. |
Strawberry insert
Ingredients100g stock syrup |
MethodMix all ingredients together with hand blender and blend until a smooth consistency is reached. Leave for 30 minutes to hydrate and blend again. Freeze into desired shape. |
Glaze
Ingredients225g water 450g caster sugar 450g Sosa liquid glucose 255g condensed milk 450g Belcolade white chocolate 36g Gelita bronze gelatine sheets 187.5g water for soaking the gelatine 225g DGF neutral nappage |
MethodHeat the water and the sugars to 103ºC. Soak the gelatine in the water. Heat the gelatine in the microwave. Add the condensed milk, gelatine and the neutral nappage. Add the food colouring. Add the chocolate and blend well in the thermomix. Cover the glaze with cling film in contact to avoid a skin forming. To glaze, heat in the thermomix between 35 and 40ºC. |
