Ingredients:
Strawberry mousse :
- 400 g fresh strawberries
- 50 g sugar
- 20 cl full cream (cold)
- 2 sheets gelatin (or 4 g agar-agar)
- 1 tbsp. lemon juice
- 2 tsp Antesite Hibiscus Raspberry Pomegranate
- 24 to 30 sponge cookies
- 10 cl water + 2 tablespoons grenadine syrup
- 1 tsp. Grenade d'Antésite Hibiscus Framboise
Garnish :
- Strawberries, mint, powdered sugar
Instructions:
1. Strawberry mousse: Soften gelatine. Blend strawberries with sugar, lemon and Antesite. Slightly heat some of the mixture and dissolve the gelatine in it. Whip the cream until stiff and fold in gently. Set aside in a cool place.
2. Assembly: Mix water, syrup and Antésite. Quickly soak the cookies and line a charlotte mould. Pour in half the mousse, add a layer of soaked cookies, then the rest of the mousse. Finish with a layer of cookies. Cover and press down lightly.
3. Rest & decoration: Refrigerate for at least 6h. Unmould and decorate with strawberries, mint and a little icing sugar.
Serve chilled and enjoy! 🍓✨
