{"id":22625,"date":"2026-08-14T13:39:43","date_gmt":"2026-08-14T11:39:43","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/strawberry-mousse-with-mango-sorbet-and-berries\/"},"modified":"2026-08-14T13:39:58","modified_gmt":"2026-08-14T11:39:58","slug":"strawberry-mousse-with-mango-sorbet-and-berries","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/strawberry-mousse-with-mango-sorbet-and-berries\/","title":{"rendered":"Strawberry Mousse with Mango Sorbet and Berries"},"content":{"rendered":"\n

A creation that combines strawberry mousse<\/strong>, a raspberry pulp reduction<\/strong>, and mango sorbet<\/strong>, made using various FROTZ fruit pulps.<\/p>\n\n

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.<\/p>\n\n

This recipe brings together different fruit-based creations, combining strawberries, raspberries, and FROTZ mango<\/strong> in a single dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

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<\/a><\/p>\n","protected":false},"author":11,"featured_media":22624,"template":"","recipe-category":[],"class_list":["post-22625","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Light Meringue \u2013 Mousse\n250 g sucrose\n80 g mineral water\n5 g FROTZ lemon juice\n125 g pasteurized egg whites\n1.5 g powdered albumin\n0.3 g xanthan gum\n\n\nStrawberry Mousse 300 g of FROTZ strawberry pulp\n15 g of sucrose\n10 g of GOLD gelatin sheets (180\u2013200 Bloom)\n100 g light meringue \u2013 mousse\n140 g semi-whipped cream, 35% fat\n\n\nRaspberry Pulp Concentrate 200 g of FROTZ raspberry pulp\n\nMango sorbet\n321 g mineral water\n100 g dextrose\n130 g powdered glucose 38DE\n10 g hot inulin\n30 g sucrose\n400 g FROTZ mango pulp\n1 g fine salt\n1.5 g citric acid","recipe_steps":"

Light Meringue<\/h3>\n

Hydrate the egg whites with the xanthan gum and albumin by beating them with an electric mixer.<\/p>\n

Place in the mixing bowl and begin whisking at medium speed.<\/p>\n

Heat the water, sucrose, and lemon juice to 120 \u00b0C<\/strong>.<\/p>\n

Pour the syrup over the egg whites once they are well whipped.<\/p>\n

Whip until the mixture cools to about 35 \u00b0C<\/strong>, which is the right temperature for mixing with the rest of the mousse ingredients.<\/p>\n\n

Strawberry Mousse<\/h3>\n

Place the FROTZ strawberry pulp in a saucepan and heat to 40 \u00b0C<\/strong>.<\/p>\n

Gradually sprinkle in the sugar and heat to approximately 90 \u00b0C<\/strong>.<\/p>\n

Add the pre-soaked gelatin and cool to 35\u201340 \u00b0C<\/strong>.<\/p>\n

Gently fold in the meringue and the partially whipped cream, making sure there are no lumps.<\/p>\n\n

Raspberry Reduction<\/h3>\n

Reduce the FROTZ raspberry pulp to half its weight over low heat.<\/p>","recipe_related_product":[20936,20971,20866],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nStrawberry Mousse with Mango Sorbet and Berries - Frotz<\/title>\n<meta name=\"description\" content=\"A creation that combines strawberry mousse, a raspberry pulp reduction, and mango sorbet, made using various FROTZ fruit pulps. 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