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Strawberry mousse | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

(A) Strawberries : 150g
生クリーム : 100ml
(A)グラニュー糖 : 30g
練乳 : 大さじ1
(A)レモン汁 : 大さじ1/2
(A)粉ゼラチン : 2g
お湯 : 大さじ1
(A)水 : 1 tablespoon
(B)水 : 100ml
(B)いちご : 適量
(B)グラニュー糖 : 25g
(B)レモン汁 : 小さじ1
(B)粉ゼラチン : 1g

Time required

40minutes

Procedure

1) Whisk cream 01:33
Add fresh cream, (A) granulated sugar and condensed milk to the bowl and whisk with a whisk until the horns stand.
2) Prepare strawberries 02:18
(A) Cut off the strawberry calyx and put it in a bowl. (A) Add lemon juice to make a paste and rub it with a tea strainer. Heat in the microwave at 600w for 1 minute.
3) Melt gelatin powder 04:03
Put (A) powdered gelatin and hot water in a bowl, mix well, and heat in a microwave oven at 600w for 10 seconds. Mix well again until the gelatin powder is gone and clear.
4) 混ぜる 04:30
Put 2 strawberries in a bowl containing powdered gelatin and mix them. Once familiar, return to the rest of the strawberries in 2 and mix.
5) ムースを作る 05:00
Add about 1/3 of the strawberries of 4 to the cream of 1 and mix gently with a rubber spatula. Add the remaining strawberries in 2 portions and mix in the same way.
6) 容器に入れる 05:36
容器の6～7分目まで5のムースを入れる。入れたら容器の底を軽く落としておく。残りも同じように容器に入れる。入れたらそれぞれの容器にラップで蓋をして冷蔵庫で2～3時間冷やし固める。
7) いちごを切る 06:20
(B)いちごのヘタを切り、縦半分に切る。
8) ゼラチンをふやかす 06:50
Put (B) powdered gelatin and (A) water in a bowl and mix until thickened.
9) ゼリーを作る 07:05
耐熱ボールに(B)水、グラニュー糖、レモン汁を入れて混ぜ、レンジ600wで1分加熱する。加熱したらグラニュー糖が溶けるまで混ぜる。そこにふやかしたゼラチンを加えてさらに混ぜてから粗熱を取る。
10) ムースを仕上げる 08:08
Place 7 strawberries on the hardened mousse and sprinkle 9 jelly from the top. Finish the remaining containers in the same way. Cool in the refrigerator for 3 hours and harden to complete.

Point

・ Strawberries can be frozen.
・ 40g of granulated sugar can be used instead of condensed milk.
・ When the cream is hard to foam in 1, you can cool the balls with ice water, but be careful because if you cool it too much, grains will remain when mixed with gelatin.
・ Use strawberries with bad shape in 2 for mousse, and strawberries with good shape for jelly.
・ If you want to use the pulp as it is in 2, you do not have to rub it. If rubbed, adjust the amount so that the rubbed strawberries are around 120 ml to 150 ml.
・ If the cream is soft in 5, mix it again before using.
・ In the video, we are making a mousse for 3 x 200 ml containers.