Ingredients
- 300 ml whole milk
- 200 g strawberries, cleaned
- 350 g ION PÂTISSERIE milk chocolate couverture
- 1 lt heavy cream 36% fat
- 5 g gelatin sheets
- strawberries for garnish
Method
Place gelatin in a bowl with cold water and set aside to soak, until they soften.
Then, place the strawberries into a food processor and beat, until puree (make sure to weigh about 200 g).
Right after, place the milk and the strawberry puree into a pot and heat until it comes to a boil.
Finely chop the chocolate couverture and add it into a large bowl.
Next, add the soaked gelatin sheets and pour the hot milk- strawberry puree mixture.
Let it rest for a minute, until the chopped couverture softens, and immediately after, stir with a mariz until it forms into a smooth ganache.
When the ganache is ready, set aside to let it cool slightly.
Afterwards, beat the heavy cream in a mixer’s bowl at medium speed, using the whisk attachment, until light and fluffy.
As soon as the ganache is cool, add a small amount of the whipped cream and mix gently with a mariz to combine. Add the remaining whipped cream and fold slightly with the mariz, until it forms into a homogenous mousse.
Finally, divide the mousse into serving bowls, and refrigerate.
Garnish with fresh strawberries.
