Ingredients
Layer #1
strawberries (or any other berries)
250g
8.75oz
1cup
16.75tbsp
high-fat dairy cream
160ml
5.28fl oz
0.64cup
10.72tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
gelatin (1:6 with water)
10g
0.35oz
0.67tbsp
vanilla
to taste
Layer #2
currants (or any other berries)
250g
8.75oz
1cup
16.75tbsp
high-fat dairy cream
160ml
5.28fl oz
0.64cup
10.72tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
gelatin (1:6 with water)
10g
0.35oz
0.67tbsp
Method
Layer #1
- Mash fresh or defrosted strawberries with a blender and pass through a sieve. Whip cold dairy cream with sugar and vanilla, combine with berry puree, melt the gelatin and pour in the bowl, mix, pour into glasses up to the middle, or as I did, place the glasses bending over something.
- Let it cool in the fridge.
Layer #2
- Do the same as with the first layer, fill in the second part of the glass, let it harden and decorate.
In the result you will have 10 glasses of mousse with a volume of 130 ml (4.50 fl oz).
The shelf life is 48 hours.
Tender, fresh, delicious dessert is ready to eat.
Bon appetit!
