food
Asymmetric Layered Mousse
How to make an awesome Neapolitan asymmetric mousse!
food
Asymmetric Layered Mousse
How to make an awesome Neapolitan asymmetric mousse!
Supplies
- Strawberry mousse:
- 100g strawberries, chopped
- 200g white chocolate
- 2 sheets gelatine, soaked in cold water for 5 minutes
- 200ml double cream
- Vanilla mousse:
- 200g white chocolate
- 60ml warm water
- 1/2 tsp vanilla essence
- 2 sheets gelatine, soaked in cold water for 5 minutes
- 200ml double cream
- Chocolate mousse:
- 200g milk chocolate
- 60ml warm water
- 2 sheets gelatine, soaked in cold water for 5 minutes
- 200ml double cream
Steps
- Make the strawberry mousse: Warm the strawberries until the fruit dissolves, then push through a sieve. Melt the chocolate in a bain marie. Once melted, fold through the strawberry puree and soaked gelatine sheets.
- Whip the cream to soft peaks then fold it through the strawberry mix.
- Use a tea towel to secure your serving glasses on an angle in a tray or bowl. Divide the strawberry mixture between the four glasses and chill for 30 minutes, until it starts to set.
- Make the vanilla mousse: Melt the white chocolate in a bain marie. Once melted, mix in the gelatine, water and vanilla essence. Whip the cream to soft peaks then fold it through the chocolate mix. Carefully pour the mixture into the serving glasses on top of the strawberry mixture and chill again for 30 minutes.
- Make the chocolate mousse: Melt the milk chocolate in a bain marie. Once melted, mix in the gelatine and water. Whip the cream to soft peaks then fold it through the chocolate mix. Take the mousses out of the fridge and check that they are firm enough to hold their shape if you set them straight. If not, put them back into the fridge for another 15 minutes. Once set, put them straight on a tray and fill them up with the chocolate mixture. Put them back into the fridge for 2 hours until fully set.
- Serve the mousses with a squirt of fresh cream and a few fresh strawberries.