for 4 person

Mousse

5 dl	milk
3 tbsp	sugar
1 pinch	salt
2 leaf	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

How it's done

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.

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