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Strawberry mousse with meringue shards

Strawberry mousse with meringue shards and chocolate biscuit fingers

Strawberry mousse with meringue shards and chocolate biscuit fingers

Recipe by Carla Kleinsmit

Ingredients
Woolworths Berry Medley Coulis Dessert Sauce
Woolworths Biscuit Fingers in Chocolate

For the mouse
10g Woolworths gelatine powder
250 ml cream
2 free-range large eggs, separate yolks and whites
50g granulated sugar
250ml Woolworths Full Cream Strawberry Flavoured Milkshake
25g castor sugar

For the meringue shards
2 egg whites
1g fine salt
Pinch crème of tartar
110g castor sugar

Method
Preparing the glass
Place the berry coulis in a small pot and reduce to desired consistency – remember it will still firm up whilst cooling so keep that in mind when reducing.
Take the cooled down syrup and drizzle it around the dessert glass’s side to add colour and flavour

For the meringue shards
Preheat the oven to 65 - 70˚C and line a baking tray with baking paper/Silpat silicone mat.
In your mixer’s bowl, place the egg whites, whisk it on low speed until it becomes a foamy consistency. Once it’s foamy, increase the speed and whisk the whites to soft peaks.
Once you reach soft peaks, start adding the castor sugar little by little until all is combined with the whites.
With a small step palate knife/spatula, lightly spread the meringue on the tray
Bake the meringues for roughly 1hour and 45 min
It’s advisable to cool the meringues overnight in the oven to dry out properly.
To break the meringue into shards, bend the silicone mat/baking paper. Carefully remove the shards form the lining by using the palette knife – set it aside.

For the strawberry mousse
In a small container - sponge the gelatine with cold water (the ratio 1 part gelatine: 5 parts water) – for 10g powder gelatine use 75ml cold water to sponge the gelatine.
In a bowl, add the cream and whip until stiff peaks – cover and place in the fridge.
In a pot, mix the strawberry milkshake, yolks and granulated sugar to make the base mixture – once warm add the gelatine and melt into the warm custard. Whilst warm, pass it through a sieve into a bowl.
Make a swiss meringue with the egg whites and sugar – whisk egg whites in a bowl over a pot of boiling water until stiff peak form. Gradually add the sugar until all is incorporated – the mixture should be very thick and hold shape.
Over an ice water bath, place the base mixture and bring to gel point.
Fold the meringue into the mixture and lastly fold in the cream into the mixture.

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