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Recipe of Strawberry Mousse with White Chocolate
Recipe

Strawberry Mousse with White Chocolate

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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 Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry. It will be one of your favorite desserts.
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Ingredients

120 portions
  • 250 grams Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry
  • 80 grams coconut oil
  • 200 grams White chocolate
  • 550 grams whipping cream
  • 1 teaspoon gelatin
  • 4 tablespoons Water, cool
  • 300 grams strawberry, washed and disinfected
  • 1/4 cups sugar
  • 1 tablespoon peppermint

Preparation

For the base: Crush Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry in the processor and add the melted coconut oil. Mix until it is a sandy but wet consistency.
Pass the base to a cake mold and with the help of a spoon press the mixture in the bottom until it is smooth. Refrigerate for 30 minutes.
For the chocolate mousse: Mix the white chocolate with 150 g of cream to beat and put it in a water bath so that the chocolate melts.
Hydrate 1/2 teaspoon of grenetine in 2 tablespoons of cold water and melt in the microwave. Add it to the melted chocolate. Let cool completely.
Beat the remaining 200 g until firm 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 and return to the refrigerator for 20 minutes until it is lightly curdled.
For the strawberry mousse: Chop the strawberries into small pieces and place them in a pot with the sugar over medium heat. Cook until the sugar dissolves and pass the preparation to the blender to form a puree with liquid consistency.
Hydrate 1/2 teaspoon of grenetine in 2 tablespoons of cold water and place it in a pot over medium heat until it melts and pour it into the strawberry puree. Allow to cool to room temperature.
Beat 200g of cream to beat until firm peaks and add the strawberry puree.
Pour the strawberry mousse into the mold and refrigerate for 4 hours until completely set.
13. Decorate with some cut strawberries and mint.

PRESENTATION

Chop the strawberries into slices and place them on top of the mousse and garnish with some mint leaves.

TIPS

Try to include cereals, vegetables and foods of animal origin in each of the meals of the day.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Mario Ledesma
09/01/2019 01:26:04
Escribe un comentario...
Blanca Jauregui Navarro
21/12/2015 21:54:03
;) ;)
Anonymous
25/08/2015 08:51:53
Hola Rosario, nuestra recomendación es crema para batir ya que si la sustituyes por lechera te puede quedar más dulce ya que el chocolate blanco tiene una cantidad de azúcar muy alto.Saludos :D
Anonymous
24/08/2015 15:43:13
sustituir ingrediente puedo sustituir la crema para batir con otro ingrediente como lechera? 

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