Ingredients

Layer #1
strawberries (or any other berries)
1 cup
250 g
8.75 oz
8.25 fl oz
high-fat dairy cream
0.75 cup
160 ml
5.28 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
gelatin (1:6 with water)
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
vanilla
to taste
Layer #2
currants (or any other berries)
1 cup
250 g
8.75 oz
8.25 fl oz
high-fat dairy cream
0.75 cup
160 ml
5.28 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
gelatin (1:6 with water)
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

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!