Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
In a pan, bring the milk, sugar and salt to the boil while stirring. Turn down the heat, reduce to approx. 300 ml for approx. 30 mins., stirring occasionally. Stir the gelatine into the hot milk. Pour the mixture through a sieve into a bowl. Leave to cool, chill until just set at the edges. Beat the cream until stiff, fold into the mixture, cover and chill for approx. 3 hrs.
Whisk the caramel cream with the reserved cream until smooth.
Mix the strawberries with the sugar and lemon juice, leave to absorb for approx. 10 mins. Using two tablespoons, shape the mousse into quenelles, plate up and decorate with the- caramel cream sauce and strawberries.
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