The most delicate mousse cloud with the taste of vanilla ice cream, a fragrant strawberry layer with lemon notes, and a mosaic of kiwi create an incredible combination of flavors.
Mascarpone can be replaced with soft cottage cheese or take regular cottage cheese 200 g + sour cream 50 g and beat with a blender.
You can decorate as you wish, with strawberries for example.
How to calculate gelatin strength
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~ shape size 15 x 15 cm
INGREDIENTS:
MOUSSE LAYER:
~ cream 33% 150 g
~ mascarpone 250 g
~ sour cream 20% 250 g
~ sugar 100 g
~ vanillin
~ gelatin 180 Bloom 21 g
~ water for gelatin 105 g
STRAWBERRY LAYER:
~ strawberries 250 g
~ sugar 25 g
~ lemon juice 5 g
~ zest of 1/2 lemon
~ gelatin 180 bloom, 7 g
~ water for gelatin 35 g
LEMON DRINK:
~ sugar 15 g
~ lemon juice 10 g
~ zest of 1/2 lemon
~ mint optional
~ boiling water 130 g
LEMON LAYER:
~ lemon drink 100 g
~ gelatin 180 Bloom 4 g
~ drink for gelatin 20 g
~ kiwi for decoration 3 pcs
COOKING
Cover the bottom of the mold with cling film. Inside - acetate film.
Pour gelatin with cold water and leave for 15 minutes. Or cook according to instructions.
MOUSSE LAYER
Whip cold cream until it has the consistency of melted ice cream.
Combine mascarpone, sour cream, sugar, vanillin until smooth.
Dissolve the gelatin and pour it into the mass, mix. Add cream and combine. Pour half of the mass ~ 430 g into the mold and put it in the refrigerator. Leave the rest at room temperature.
STRAWBERRY LAYER
Add sugar and lemon juice to the strawberries, cut into slices, simmer for 4 minutes, add the zest and after half a minute, puree with a blender.
Strawberry puree yield 250 g.
Pour gelatin with cold water. After 15 minutes, dissolve, pour into strawberries, mix. Pour over the mousse and put in the refrigerator.
MOUSSE LAYER
Half of the mousse that was set aside froze. In a water bath, bring to a homogeneous fluid consistency, stirring constantly with a whisk. Don't overheat! The mousse won't even have time to warm up. Pour over the strawberry layer and into the refrigerator.
LEMON LAYER
Pour boiling water over sugar, zest, lemon juice and mint. Cover and leave for 15 minutes, strain.
Pour gelatin with cold lemon drink and leave to swell. After 15 minutes, heat and pour into the liquid. Pour onto the frozen mousse. Cover with cling film and place in the refrigerator for at least 4 hours.
Peel the kiwi and cut into slices. Place on lemon layer.
Serve, cut into portions and enjoy 😍
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