Strawberry mousse with crisp chocolate chicche

  • 1 package of chicche
  • 300 g of strawberries
  • 200 ml of fresh cream
  • 4 g of isinglass
  • 50 g of powdered sugar
  • 50 ml of water
  • half of lemon
  • 100 g of dark chocolate
  • 5 g of cocoa butter
Cook the chicche for three minutes and a spoonful of caster sugar. Fry them in a pan with butter and two spoonfuls of powdered sugar. Put them in a fridge for about one hour. Squeeze the lemon juice, cut the strawberries and drench the isinglass in water. Liquefy it in the mocrowave. Unite the strawberries, the water, the powdered sugar, the lemon juice, the isinglass and the cream in a saucepan; cook everything for 15 minutes. Cool the mixture down, mix it with a blender. Cool it down in a refrigerator for an hour. In the meantime, liquefy the chocolate with the cocoa butter in the microwave. Bring the chicche and frost them in the chocolate. Put them in a stratum of oven paper. Pour the strawberry mousse in individual glasses and wait them with the chicche on table.
Cooking time:
20 minutes+1 hour at rest

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