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 become one of your favorite desserts.
Reviewed by Editorial Team of Kiwilimón
4.6
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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, fry
  • 300 grams strawberries, washed and disinfected
  • 1/4 cups sugar
  • 1 tablespoon peppermint
Preparation
4h
0 mins
Low
  • For the base: Crush Kellogg’s® Ancient Grains Granola; Amaranth, flaxseed, and blueberry in a food processor and add the melted coconut oil. Mix until it has a sandy but moist consistency.
  • Transfer the base to a cake mold and, using a spoon, press the mixture into the bottom until smooth. Refrigerate for 30 minutes.
  • For the chocolate mousse: Mix the white chocolate with 150 g of heavy cream and place it in a double boiler 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 it cool completely.
  • Whip the remaining 200 g until stiff peaks form and gradually add the white chocolate mixture. Fold it in gently.
  • Pour the chocolate mousse into the mold with the base and return to the refrigerator for 20 minutes until slightly set.
  • For the strawberry mousse: Chop the strawberries into small pieces and place them in a pot with sugar over medium heat. Cook until the sugar dissolves, then transfer the mixture to a blender to create a puree with a liquid consistency.
  • Hydrate 1/2 teaspoon of gelatin in 2 tablespoons of cold water and place it in a pot over medium heat until it melts, then pour it into the strawberry puree. Let it cool to room temperature.
  • Whip 200 g of heavy 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.
  • Decorate 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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