The harmony created by these two ingredients are beautiful and the liquor mix strawberry topping lift the flavours and colour to the dish.
Preparation time: 20 min + chilling times.
Make a strawberry mixture; 950 g.
Make a white chocolate mixture 760 g.
For strawberry mousse
450 g strawberries, hulled
150 g castor sugar
3 & 1/2 tsp organic apple cider vinegar or normal apple cider vinegar (ACV)
1 & 1/2 tbs gelatine powder
5 tbs (75 ml ) warm water
300 g double (thickened) cream
Before whipping cream, please rinse and pat-dry the TM bowl. Place TM bowl in a refrigerator for 5 minutes. Chill your cream for at least 6 hours in refrigerator. Follow these two methods. You will end up with beautiful fluffy whipped cream. When you are whipping the cream, keep your eye on TM bowl. One-second is enough to take a risk for ruining the whole amount of cream.
Insert the butterfly whisk into a cleaned and chilled TM bowl and whip the 300 g cream, beat until just soft-peak for 30 seconds / speed 4.
Perhaps you may need 5 seconds more to correct consistency.
Place the whipped cream into container and cover then keep in the refrigerator until required.
Dissolve the gelatine powder with 75 ml of warm water. Set aside in a warm place.
You do not rinse the TM bowl.
Place strawberries, AVC, sugar into TM bowl. Puree for 30 seconds / speed 10.
Avoiding the TM blades, add warm gelatine mixture to pureed mixture for 10 seconds / speed 7.
Press mixture through a fine sieve to remove the fine seeds, if desired.
Then gently fold whipped cream into the strawberry mixture until just combined.
Spoon or pour mix into 10 glasses and refrigerate for 1 hour until firmly set.
For White Chocolate Mousse
300 g white cooking chocolate, break into pieces
90 g full-fat milk
1 tbs level gelatine powder
4 tbs (60 ml) warm water
375 g double (thickened) cream
Insert the butterfly whisk into a cleaned and chilled TM bowl and whip the 375 g cream. Beat until just soft-peak stage. For 35 seconds / speed 4.
Perhaps you may do need 5 seconds more to correct consistency.
Place the whipped cream into container and cover then keep in the refrigerator until required. Don’t need to wash the TM bowl.
Dissolve the gelatine powder with warm water. Set aside in a warm place.
Add milk into TM bowl, cook for 70°c / 2 minutes / speed 2.
Add white chocolate to cooked milk and cook for 50°c / 1 minutes / speed 2.
Avoiding the TM blades, add the gelatine mixture to white chocolate mixture. Beat for 10 seconds / speed 7.
Pour into bowl and set aside until cool to room temperature.
Then gently fold (375 g) chilled whipped cream into the white chocolate mixture until just combined.
Spoon the mixture over chilled strawberry mousse in each glass, cover and refrigerate until set.
*Serve top with strawberry hazelnut liquor and dust with a little extra icing sugar.
For strawberries hazelnut liquor
450 g fresh strawberries, hulled, roughly chopped or sliced
100 ml hazelnut liquor
4 tbs level castor sugar or honey
In a small bowl, mix above ingredients. Cover and refrigerate until needed.
Hints & Tips;
Start this recipe a day ahead.
Replace hazelnut liquor for choice of your flavour ( liquors; walnut, peanut, almond, acorn, macadamia, pistachio )
Balance the sweetness for this dessert to suit.
without liquor; Add 2 tsp lemon, lime juice or ACV plus 4 to 5 tbs of water and 4 tbs of sugar to the chopped strawberry
Or for nutty flavour 3/4 tsp hazelnut extract or almond extract plus additional water.
Sprinkle some nuts if you wish.