Strawberry mousse slices

Strawberry mousse slices

Total: 3 hr 45 min. | Active: 30 min.
Nutritional value / portion: 311 kcal
, Fat: 19 g
, Carbohydrate: 30 g
, Protein: 4 g


8 portions


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:

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100 g white chocolate
100 g butter biscuit (e.g. Petit Beurre), crushed
30 g butter, melted
¼ tsp ground cardamom
150 g strawberries, half of which cut in half

Strawberry mousse

250 g strawberries, cut into pieces
50 g icing sugar
1 tbsp lemon juice
4 leaves gelatine, soaked for approx. 5 mins in cold water, drained
2 tbsp water, boiling
1 fresh egg white
1 pinch salt
2 dl full cream, whipped until stiff
8 strawberries


50 g blueberries, sliced
50 g raspberries
50 g red currants
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One loaf tin (approx. 20 cm), brushed with a little oil and lined with cling film

How it's done

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Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Mix the biscuits, butter and cardamom, stir in the chocolate, transfer to the prepared tin, press down firmly, chill for approx. 15 mins. Arrange the whole strawberries over the base and the halved strawberries around the tin frame.

Strawberry mousse

Puree the strawberries, icing sugar and lemon juice, pass through a sieve into a bowl. Dissolve the gelatine in the water, mix together with 2 tbsp of the mixture and immediately stir into the remaining mixture. Beat the egg white and salt until stiff, carefully fold into the strawberry mixture along with the whipped cream, transfer to the prepared tin, place the strawberries in the mixture, cover and chill for approx. 3 hrs.


Remove the mousse from the tin, cut into 4-6 slices, decorate with the berries.


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