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A creation that combines strawberry mousse, a raspberry pulp reduction, and mango sorbet, made using various FROTZ fruit pulps. The recipe consists of several separate components: a light meringue that serves as the base for the mousse, the strawberry mousse itself, a raspberry reduction, and the mango sorbet. This recipe brings together different fruit-based creations, … Read more
Hydrate the egg whites with the xanthan gum and albumin by beating them with an electric mixer.
Place in the mixing bowl and begin whisking at medium speed.
Heat the water, sucrose, and lemon juice to 120 °C.
Pour the syrup over the egg whites once they are well whipped.
Whip until the mixture cools to about 35 °C, which is the right temperature for mixing with the rest of the mousse ingredients.
Place the FROTZ strawberry pulp in a saucepan and heat to 40 °C.
Gradually sprinkle in the sugar and heat to approximately 90 °C.
Add the pre-soaked gelatin and cool to 35–40 °C.
Gently fold in the meringue and the partially whipped cream, making sure there are no lumps.
Reduce the FROTZ raspberry pulp to half its weight over low heat.
A creation that combines strawberry mousse, a raspberry pulp reduction, and mango sorbet, made using various FROTZ fruit pulps.
The recipe consists of several separate components: a light meringue that serves as the base for the mousse, the strawberry mousse itself, a raspberry reduction, and the mango sorbet.
This recipe brings together different fruit-based creations, combining strawberries, raspberries, and FROTZ mango in a single dish.
