Strawberries and cream mousse

Preparation info
  • Yield:


    Servings, made in a silicone plaque with small conical indentations, each measuring 2 inches in diameter by 2 inches high
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
5 150


  • In a small heavy saucepan, heat 3 ounces of the puree to 100°F, adding the simple syrup now if using unsweetened fresh or frozen berries.
  • Add the cocoa butter and stir to melt thoroughly.
  • Add the remaining 2 ounces of the strawberry puree and set aside over an ice bath to cool and thicken slightly. Do not allow the mixture to set completely.
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