Name: Strawberries and cream mousse
Yield: Yield: 12 Servings, made in a silicone plaque with small conical indentations, each measuring 2 inches in diameter by 2 inches high
Cuisine: American
Ingredients: powdered cocoa butter; strawberry puree; frozen berries; simple syrup; simple syrup; sugar; heavy cream; crème fraiche

Preparation info

Yield:
12
Servings, made in a silicone plaque with small conical indentations, each measuring 2 inches in diameter by 2 inches high

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Name of ingredient
5	150

Method

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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