Strawberry Mousse with White Chocolate
kelloggs
Surprise your family and friends with this delicious strawberry mousse with white chocolate. It has a smooth, creamy consistency and a crunchy base made with Kellogg's® Ancient Grains Granola; Amaranth, flaxseed and blueberry. It will be one of your favorite desserts.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
120
Servings
  • 250 grams Kellogg’S® granola ancestral grains; amaranth, flaxseed and blueberry
  • 80 grams coconut oil
  • 200 grams white chocolate
  • 550 grams whipping cream
  • 1 teaspoon unflavored gelatin powder
  • 4 tablespoons water, cold
  • 300 grams strawberries, washed and disinfected
  • 1/4 cups sugar
  • 1 tablespoon peppermint
Preparation
4h
0 mins
Low
  • For the base: Crush the Kellogg's® Ancient Grains Granola; Amaranth, flaxseed and cranberry in the food processor and add the melted coconut oil. Mix until it is a sandy but wet consistency.
  • Transfer the base to a cake pan and with the help of a spoon press the mixture into the bottom until it is smooth. Refrigerate for 30 minutes.
  • For the chocolate mousse: Mix the white chocolate with 150 g of whipping cream and put it in a bain-marie to melt the chocolate.
  • Hydrate 1/2 teaspoon of gelatin in 2 tablespoons of cold water and melt it in the microwave. Add it to the melted chocolate. Let cool completely.
  • Beat the remaining 200 g until stiff peaks form and add the white chocolate mixture little by little. Incorporate it in an enveloping way.
  • Pour the chocolate mousse into the mold with the base of and return to the refrigerator for 20 minutes until it is slightly set.
  • For the strawberry mousse: Chop the strawberries into small pieces and place them in a pot along with the sugar over medium heat. Cook until the sugar dissolves and transfer the preparation to the blender to form a puree with a liquid consistency.
  • Hydrate 1/2 teaspoon of gelatin in 2 tablespoons of cold water and place in a saucepan over medium heat until it melts and pour it into the strawberry puree. Let cool to room temperature.
  • Beat 200g of whipping cream until stiff peaks form and add the strawberry puree.
  • Pour the strawberry mousse into the mold and refrigerate for 4 hours until completely set.
  • 13. Garnish with some sliced strawberries and mint.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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