Mousse with Fermented Baked Milk, Strawberries, and Basil
Baking and Desserts | European cuisine
⏳ Time
5 hours + 2 hours
🥕 Ingredients
6
🍽️ Servings
2
Description
Recipe by a Culinary School instructor, John Smith.
Ingredients
- Strawberry - 3.5 oz
- Ryzhenka - 5 fl oz
- Basil - 0.7 oz
- Sugar - to taste
- Gelatin - 3 pieces
- Cream - 3 fl oz
Step by Step guide
Step 1
Pour 70 grams of strawberries with fermented baked milk.
Step 2
Add basil leaves and sugar to taste.
Step 3
Soak the gelatin in cold water and let it sit for 3–4 minutes.
Step 4
Blend the fermented baked milk with the berries and basil.
Step 5
Whip the chilled cream until it is fluffy, but it should remain liquid.
Step 6
Transfer the gelatin to a saucepan.
Step 7
Dissolve the gelatin completely in a double boiler.
Step 8
Whisk to create a vortex in the mixture with the fermented baked milk and slowly pour in the gelatin in a thin stream.
Step 9
Then gently fold the whipped cream into the mixture using a spatula.
Step 10
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Step 11
Salt the strawberries. Place 30 grams of berries in a solution of warm water with salt (10%) and basil to taste for 20 minutes.
Step 12
Transfer the finished mousse to a plate, and garnish with strawberries and sprigs of basil and mint.
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