I had some leftover strawberries that needed to be used, and so I decided to whip up something simple. In the end, this endeavour took more effort than I envisioned as I foolishly decided to whip the cream by hand instead of using my Kitchenaid. And why? All because I didn't feel like washing the big mixing bowl. Yes, it is indeed silly of me to expend all that energy whipping the cream instead of washing a bowl. I was clearly not thinking straight!
Strawberry Mouse & Panna Cotta Pots (makes 4)
3g gelatine powder
1 tsp water
Mix the gelatine powder with a tsp of cold water and let it bloom.
Bring the milk, cream and sugar to boil in saucepan. Turn off the heat once it starts to boil.
Add the gelatine and mix well, making sure it is all dissolved.
Cool down to room temperature, and then pour into pots/containers and leave in fridge to set.
150g strawberry puree
2g gelatine powder
1 tsp water
Mix the gelatine with the water and let it bloom.
Heat sugar with strawberry puree until sugar has melted. Add the gelatine to it and mix well until dissolved. Cool down to room temperature.
Whisk cream until stiff peaks. Fold in strawberry mixture until well mixed.
Spoon or pipe the strawberry mousse over the panna cotta and leave it in the fridge to set.
3 tbsp strawberry jam
50g strawberry puree
Heat up the strawberry jam with the puree until well mixed. Cool to room temperature and pour a thin layer over the top of each pot. Return to fridge to set.