ViTEAmins 01 Mousse with Strawberries or any other fruit
If you want to change from the typical "strawberries with cream" but you don't want to give them up, go a little further and make the cream in the form of a mousse with a touch of flavour. Today we propose it to you with our super antioxidant ViTEAmins 01, it will give flavour and it will take care of you inside thanks to hydroxytyrosol.
If you don't like strawberries, you can use kiwi, berries... any fruit.
We will also add a very light syrup that we will prepare with brandy, anise and sugar that will give this great dessert a touch. You have the option to make the syrup without alcohol, or not to put syrup.
Ingredients... to the kitchen!
- 400 grams of strawberries or any fruit you fancy.
- 200 ml of liquid cream to mount
- 100 ml of milk
- 100ml brandy (optional)
- 50 ml sweet anise (optional)
- 2 egg whites (from large eggs)
- 3 grams of our ViTeamins 01 infusion
- 120 grams of sugar
- 30 grams of icing sugar
- 6 sheets of neutral gelatin or 10 grams in total, depending on how you have it
You'll need:
- A plating ring (or similar) of 10 cm in diameter more or less
- Transparent kitchen paper
- A square container (or similar) with a lid about 22 centimetres on a side, more or less.
Method:
- Wash the strawberries well and let them drain (it is important that they are dry).
- Heat the milk in a saucepan but do not let it boil. When it almost boils, remove it from the heat and add the 3 grams of Viteamins 01.
- Let it infuse for 10 minutes and then strain it so that there are no remains of leaves, the fine strainer.
- Soak the gelatin in cold water for 5 minutes.
- Drain the gelatin well (which will have already been soaking for 5 minutes) and add it to the milk infused with Viteamins 01
Return the milk to the heat to dissolve the gelatin. Stir well and once dissolved, remove the saucepan from the heat and set it aside. - Beat the egg whites with 40 grams of sugar until when you raise the rods, the whites form peaks that sink slightly.
- Now whip the cream with 30 grams of icing sugar.
It is important that the cream is well whipped, that it maintains its shape when you raise the rods. - Ensure the milk is at room temperature (this is important) mix it with the whipped cream, pouring a fine thread of milk over the cream while making enveloping movements. Do not do it all at once. The mixture will lose consistency but will be creamy enough.
- Add the whites to the mixture of cream and milk little by little, mixing with enveloping movements. Let air enter the mixture, after this, it will be a very fluffy mixture.
- Take the container where we are going to pour the mousse. As we are going to use a 10 cm diameter ring, the container must have at least 22 centimetres on each side to be able to cut four times with the mould (remember that the recipe is for four people).
- Cover/line the bottom and the sides with the transparent paper and pour the mousse into the container. There should be a little cling film leftover on each side so you can pull it out later to unmold. Cover it and put it in the fridge for at least 4 hours or in the freezer for 30 or 40 minutes until the mousse has a suitable consistency.
- When the mousse has a consistent texture, remove it from the cold and pull the plastic wrap to unmold it.
- With the plating ring, cut four circles and with a spatula, serve each one on its plate.
- Now the strawberries: Throw away the leaves and cut the strawberries lengthwise into slices. Decorate the mousse by nailing a few slices of strawberry and distributing the rest of the strawberries among the plates as decoration.
For the Syrup (optional)
- To prepare the syrup: put the brandy, anise and 40 grams of sugar in a saucepan and heat. When the mixture reaches the consistency of a light syrup, remove it from the heat and let it cool, to serve it use a spoon to distribute the syrup.
- For the non-alcoholic syrup, you have to change the alcohol for water and that's it.
To finish, sprinkle generously with the syrup that we have prepared and enjoy it, you have earned it.
