Fior di Latte mousse with caramel cream

Fior di Latte mousse with caramel cream

Total: 4 hr 45 min. | Active: 45 min.
gluten-free
Nutritional value / people: 371 kcal
, Fat: 23 g
, Carbohydrate: 32 g
, Protein: 7 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Mousse

5 dl milk
3 tbsp sugar
1 pinch salt
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 dl cream, 3 tbsp set aside

Sauce

3 tbsp caramel cream with salted butter

To serve

250 g strawberries, cut into pieces
1 tbsp sugar
½ tbsp lemon juice
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How it's done

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Mousse

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.

Sauce

Whisk the caramel cream with the reserved cream until smooth.

To serve

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.

How-tos

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