Mousse dessert with strawberries

For the strawberry mousse dessert dessert recipe, first you need to prepare the cake. Grind cookies into small crumbs and mix with softened butter. Cover the baking sheet with parchment or foil, lay out the mass of cookies and butter and level it into a layer 5 mm thick. Place the cake in the refrigerator until completely solidified, and after removing it, carefully cut out the mugs.

When the cakes are ready, you can proceed to the mousse. If strawberries are frozen, thaw them and allow excess liquid to drain. After strawberries make puree. Beat the cheese, but not much, you can beat it, combine the cheese with strawberries and 80 ml of milk. Pour gelatin with a small amount of milk (80 ml). When the gelatin swells, add sugar to it and put on a slow fire. Heat until gelatin and sugar are completely dissolved. Remove from heat and let cool slightly, then stir in cheese.

Set the silicone mold on a board or baking sheet for easy portability. Put the mousse into the mold, insert one strawberry and cover with a cake of cookies and butter on top. It’s not scary if, when pressing the cake, the mousse starts to crawl out along the edges, after which it can be cut off.

Place the prepared dessert in the freezer until completely solidified and do not remove it until the icing is ready, not earlier. The mousse must be completely frozen otherwise the frosting will not cover it. To ensure that the mousse is already frozen, leave it overnight in the freezer, and the next day cook the icing, cover the dessert with it, and literally in half an hour it can be served. Now the most important decoration of the dessert is mirror glaze.

Pour water into a saucepan, add sugar, mix and put on medium heat. When the sugar dissolves, add condensed milk and bring the mixture to 45°C (115°F). Dilute the gelatin with a small amount of cold water, when the gelatin swells, add it to the mixture and mix. Then add the broken chocolate and mix well using a blender with a submersible whisk. In this case, the glaze container should be tilted at an angle of 45°, and the whisk should be firmly pressed to the bottom of the container. In this way, a large number of bubbles can be avoided. Next, add tinane diaxite to the glaze in order to whiten the glaze, get rid of the yellow. Just beat with a blender and then add food coloring, it can be in powder or in the form of a gel, it doesn’t matter. No matter how you hold the blender, the bubbles will still be, so you need to strain the glaze through a fine sieve. Everything must be done quickly so as not to heat up the glaze once again, the working temperature of the glaze is 35°C (95°F). As soon as the icing is ready, take the dessert out of the freezer, remove it from the mold, put it on a wire rack and pour the mirror icing on top. When the icing stops dripping with a spatula, remove the drips from the bottom and all strawberry mousse dessert is ready.