Ingredients
1 Strawberry sauce
35 ml Water
1 tbsp Granulated sugar
100 ml Heavy cream
100 grams Cream cheese
5 grams Gelatin
100 grams Yogurt
Method
Sources
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Recipe1M+
dataset
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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save some strawberries for to use as decoration (optional). make strawberry sauce with reference to. if you want to pour the sauce over the mousse, save the sauce and add liquor or water to dilute. put a tablespoon of granulated sugar into heavy cream. whip the cream until it's thickened and forms a thick ribbon when the whisk is lifted. hydrate the gelatin to soften. when it softens, microwave at 600w for 20 seconds to dissolve the gelatin. microwave the cream cheese to soften, and whisk until smooth. add yogurt and mix well. add the strawberry sauce and stir. add dissolved gelatin and whipped cream. mix gently with a rubber spatula or a large whisk while not letting it foam. pour in the cups and chill in the fridge to harden. pour the sauce on top or decorate with whipped cream if you like. i poured a little amount of the mixture into heart shaped silicone cups and froze them. then i put the frozen mixture on top of the mousse. pour the strawberry sauce around to defrost.