Preparation:
Products:
180 g strawberries
4 eggs
100 g powdered sugar
250 ml cream
a few drops of vanilla essence
6 teaspoons gelatin powder
2-3 strawberries for decoration
jojen leaves for decoration
For the sauce:
100 g strawberries
1 teaspoon starch
25 g powdered sugar
Preparation:
Purée the strawberries. Place in a bowl and set aside. Beat the egg yolks with the powdered sugar until thick. Separately, whip the cream until fluffy, and the egg whites until stiff. Add first the cream and then the egg whites to the beaten yolks. Add 5 tablespoons of the egg mixture to the strawberry puree. Add the vanilla essence to the remaining egg mixture.
Sprinkle the gelatin over 6 tablespoons of warm water in a bowl and let it soften for a few minutes. Stir and place over a bowl of warm water to dissolve.
Pour 4 tablespoons of the gelatin mixture into the vanilla-egg mixture, and add the rest to the strawberry puree.
Pour half of the vanilla mixture into a ring mold and stir in half of the strawberry mixture. Add the remaining vanilla and strawberry mixture and mix again (make a marble pattern like a cake). Refrigerate for an hour and a half.
Preparing the sauce: Puree the strawberries. Mix the starch with 1 tablespoon of water and add to the puree. Add the powdered sugar and stir over low heat until it becomes a thick, glossy mixture. Leave to cool. Remove the mousse from the mold, slice and place on serving plates. Pour sauce around each piece. Garnish with cream, strawberries and jojen leaves.
