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White chocolate mousse and strawberries

by Ada Parisi
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White chocolate mousse and strawberries

White chocolate mousse and strawberries. If you are looking for a good sweet, elegant, cool, spring and easy this is your sweet: white chocolate mousse with a compote of fresh strawberries and a little’ lemon peel, and with white chocolate it fits perfectly. Cream-based mousses are an outstanding joker in the kitchen, because they allow you to create a lot of DESSERT SPOON always different.

Is’ just melt your favorite chocolate with a little’ cream, mix and even add the whipped cream. Stop. Adding a bit of imagination and fresh fruit, you can create wonderful spoon sweets, beautiful to see, if you match the colors, and truly simple. No one will believe that you made this dessert in less than 15 minutes. If you prefer, you can make this simple spoon cake even with apricots, peaches and cherries: all watery fruit that in cooking will form a delicious syrup.

Since we're in strawberry era, in addition to reading my article on Strawberries, CALORIES AND PROPERTY’ , you could take a look at all my RECIPES WITH STRAWBERRIES. To make the most of them before the season ends: and don't forget to do a little’ by STRAWBERRY JAM to have a supply of sweetness for the winter. Have a good day!

White chocolate mousse and strawberries

WHITE CHOCOLATE MOUSSE AND STRAWBERRIES

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

Ingredients for 6 people:

250 grams of white chocolate
100 ml of cream
250 ml of cream
a pinch of fleur de sel
300 grams of strawberries
the juice of half a lemon
a teaspoon of grated organic lemon zest
3 tablespoons granulated sugar
puffed rice or crushed biscuits, to taste

Procedure

Coarsely chop the chocolate and place in a large bowl. Bring 100 ml cream almost to a boil, Add a pinch of salt, and pour over the chocolate so that it is covered. Wait a minute and mix with a spatula, creating a sort of small vortex in the center of the bowl, until all the chocolate is completely melted and until you obtain a glossy white, thick crema. Cool the chocolate for a few minutes (It should reach at least 30 degrees; if you have it, Use a cooking thermometer). The chocolate does not harden. If the chocolate is still too hot, when you will join the cream mousse is smonterebbe.

Install the remaining 250 milliliters cream snow not steadfast, Slowly combine the chocolate cream, usando una spatola e facendo un movimento dall'alto verso il basso, to incorporate as much air as possible. When you have a soft cream and aerated, cover with plastic wrap. Let stand in refrigerator for at least two hours.

For the Strawberry Compote: wash strawberries, cut into small pieces and place in a saucepan with the lemon juice, lo zucchero e un po' di menta fresca (If you like). Cook for 8-10 minutes, until you have obtained a smooth sauce and lightly caramelized. Add the lemon zest. Set aside.

Composition of the dish: versare un po' di composta di fragole sul fondo dei bicchieri, pour the mousse (con un cucchiaio o con l'aiuto di un sac à poche), poi versare un po' di riso soffiato o di biscotti sbriciolati; continue with strawberries, then again with the mousse and, finally, with a few pieces of fresh strawberries. Serve immediately. If you want to prepare the glasses in advance, do not use puffed rice, because it becomes rubbery: Instead you can safely use cookies or shortbread type Digestive, because they remain crunchy. Bon appétit!

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4 comments

Martina 28 February 2021 - 09:39

Hello, complimenti per le tue ricette e i trucchetti per realizzarle al meglio! Vorrei sapere se queste mousse possono essere conservate per un paio di giorni, magari in freezer. Thanks!!

Reply
Ada Parisi March 8th, 2021 - 19:30

Hello, thank you! Scusa per il ritardo ma il tuo commento era finito nella casella spam. Certain, le puoi conservare in congelatore, ma non più di 2-3 giorni, perché non avendo conservanti perdono gusto facilmente. Prima di usarle devi decongelare in frigorifero per almeno 12 ore.
ADA

Reply
rosario May 11, 2015 - 12:13

Hi,
The recipe seems very good and easy just a question, the amount of whipping cream are a 250 milliliter ?

hello you're great

Reply
Ada Parisi May 11, 2015 - 12:49

hello Rosario, Yes. I specified a little’ best in the text: add chopped chocolate to the Hot 100 milliliters, and then mounts 250 apart. I recommend to cool the melted white chocolate and cream, before joining the one mounted, otherwise the foam is removed. I suggest you keep in the refrigerator at least two hours, but we say that the hour is in the refrigerator to firm, the better. Let me know! And big thanks, ADA

Reply

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