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 STRAWBERRIESPrint This
- 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
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, using a spatula and making a movement from above downwards, 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, sugar and a little’ fresh mint (If you like). Cook for 8-10 minutes, until you have obtained a smooth sauce and lightly caramelized. Add the lemon zest. Set aside.