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ムース（桜のゼリーのベリームース）｜Les sens cielさんのレシピ書き起こし

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Les sens ciel

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Ingredients

Raspberry and strawberry puree : 100g
粉糖 : 15g
(A) Powdered gelatin : 3.5g
(A) Cold water : 17.5g
Fresh cream (for mousse) : 60g
無糖ヨーグルト : 40g
水 : 240g
Granulated sugar (for jelly) : 40g
(B) Powdered gelatin : 7g
(B) Cold water : 35g
桜リキュール : 20g
牛乳(先入用) : 100g
グラニュー糖(先入用) : 3g
牛乳(後入用) : 15g
(C)粉ゼラチン : 75g
(C)冷水 : 15g
生クリーム(ブランマンジェ用) : 75g
(D)水 : 適量
(D)梅酒 : 数滴
(D)大豆パウダー : 少々

Time required

35minutes

Procedure

1) Making the mousse 01:00
Mix (A) in a container and place in the refrigerator.
Whip the cream (for the mousse) using a hand mixer until it becomes 70% stiff.
Add unsweetened yogurt to the fresh cream (for the mousse) and mix with a spatula.
Add the powdered sugar and (A) to the raspberry and strawberry puree, in that order, mix and strain through a tea strainer.
Add the strained raspberry and strawberry puree to the fresh cream (for the mousse) and mix with a whisk.
Line a mold with plastic wrap and pour the mousse into it.
Chill in the refrigerator for at least 3 hours to harden.
2) Making Jelly 03:33
Add (B) to a container, mix, and place in the refrigerator.
Add the granulated sugar (for jelly) and water to a saucepan, heat over medium heat, mix and transfer to a bowl.
(B) Add the cherry blossom liqueur and mix.
3) Make the blancmange 04:42
Add (C) to a container, mix, and place in the refrigerator.
Put the milk (added first) and granulated sugar (added first) in a bowl and microwave for 30 seconds, then mix with a spatula.
Heat (C) in the microwave for about 20 seconds to melt, then add it and mix.
Add milk (to be added later) and mix.
Place in ice water (not included in recipe) to reduce temperature to 15°C.
Beat the cream (for blancmange) with a hand mixer to 70% whipped cream, add it to the batter and mix with a whisk.
Pour into a mold and chill in the refrigerator to harden.
4) 仕上げる 06:50
1を型から外してお好みの大きさに切って器に盛る。
3と2をスプーンですくって器に盛る。
(D)を容器に入れて泡立てて添えて完成。

Point

・A spring-like dessert recipe inspired by restaurant desserts.
・Use fresh cream with 35% milk fat.
- It takes about half a day to chill and solidify the blancmange in the refrigerator.
*The time it takes to cool and harden in the refrigerator is not included in the required time.