Strawberry Mousse Verrines with Strawberry Coulis
Delight your taste buds with our Strawberry Mousse Verrines topped with Strawberry Coulis, a delicious and elegant dessert perfect for any occasion. This light and airy strawberry mousse, paired with a fresh strawberry coulis, offers a burst of fruity flavors and a sophisticated presentation that will impress your guests. Easy to prepare, these verrines are ideal for ending a meal beautifully or enjoying a light and delightful dessert. Follow our detailed guide to create this refined dessert that will please both young and old alike.
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Preparation 10 min
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Rest 2 h 00
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Servings 4
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Level Débutant
Ingredients
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Strawberry Mousse Verrines with Strawberry Coulis
Delight your taste buds with our Strawberry Mousse Verrines topped with Strawberry Coulis, a delicious and elegant dessert perfect for any occasion. This light and airy strawberry mousse, paired with a fresh strawberry coulis, offers a burst of fruity flavors and a sophisticated presentation that will impress your guests. Easy to prepare, these verrines are ideal for ending a meal beautifully or enjoying a light and delightful dessert. Follow our detailed guide to create this refined dessert that will please both young and old alike.
Ingredients
- Strawberries : 220 grams
- Caster sugar : 30 grams
- Whipping cream 30% : 150 milliliters
- Mascarpone cheese : 3 tablespoons
- Breton palets : 6
Preparation steps
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Wash and hull the strawberries.
Place them in a saucepan with granulated sugar. -
Simmer over high heat, stirring regularly for 10 minutes.
Then blend the mixture using an immersion blender. -
Strain the coulis using a fine-mesh sieve and let it cool, then place it in the refrigerator.
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Place the heavy cream in the mixer bowl and whip it until it begins to firm up.
When it starts to stiffen, add the mascarpone, one spoonful at a time.
Mix well between each addition. -
Add 10 centiliters of coulis and mix. The mousse should hold its shape. Be careful not to over-whip, as this could cause the cream to curdle and become grainy.
Place the mousse in a piping bag. -
For assembling the verrines, crush the equivalent of one and a half Breton shortbread cookies per serving.
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Add the mousse until three-quarters full.
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Then pour the equivalent of 2 tablespoons of coulis, which is about 12 centiliters of coulis.
Cover each verrine with plastic wrap and refrigerate for 2 hours.