Ingredients
Milk ( 40g ) | Strawberry jam ( 80g ) |
Sugar ( 10g ) | Gelatin powder ( 4g ) |
Ice water ( 25g ) | Whipping cream ( 40g ) |
How to make strawberry mousse (super simple version)
1.First post a beautiful picture to enjoy!
2.Mix the sugar, milk and strawberry jam evenly.
3.Sprinkle the gelatine powder into the ice water and wait for the powder to fully absorb the water Stir evenly, pour in the strawberry jam milk liquid and mix.Stir thoroughly and melt evenly between 40 degrees and 80 degrees.You can put the bowl in hot water with insulation and stir, or you can put it in a small pot and heat it over low heat, but the temperature should not be too high.Mix well and let cool.
4. Whip the whipping cream.
5. Beat the light cream until lines appear, as shown in the picture.Don't over-whip it, otherwise it will taste like cotton wool.
6. Combine the whipped cream and cooled strawberry gelatine Mix the mixture thoroughly again.
7.Pour into the mold and place in the refrigerator for two hours.This is the amount I made for this recipe.
8.The beautiful after-dinner desserts are ready to enjoy!
Tips
Gelatine powder is used to make mousse and jelly.What is gelatine powder specifically? What are the characteristics? Let me popularize it again:
1.Gelatine is transliterated from English Gelatine, also called isinglass or gelatin.It is a gelatin extracted from animal bones.Therefore, gelatin is not considered a vegetarian food.
2.The gelatine powder needs to be poured into ice water first (never use hot water).After absorbing enough water, stir it into a paste.Do not pour water into the gelatine powder and stir it.
3.When heating the gelatine until it melts, do not overheat.If the gelatine solution is heated too hot, it will affect the gelatine's coagulation ability.The melting temperature of gelatine is between 40 and 80 degrees.
4.The ratio of gelatine powder to water is approximately: 5g gelatine powder or 1 gelatine sheet with 150g liquid.If there is paste material, it can be increased to 200.
5.Desserts made with gelatine need to be kept refrigerated as they can easily melt and deform in a warm environment.
6． Sugar will reduce the gelatine's ability to set, so the more sugar you make, the softer your dessert will be.
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