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Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to make a strawberry mousse.
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Welcome back to Academia Barilla! The ingredient of the month is strawberry. And I am going to show how to prepare an easy and very tasty to serve. That would be strawberry moose with the traditional balsamic vinegar of modena.
For this recipe, I need strawberries, fresh cream, ice and sugar, mint, traditional balsamic vinegar of modena and gelatin.
We start cleaning the strawberries. We cut off the top part. We cut them in half and put them straight in the blender. For six serve, we need one pound of fresh strawberries. These strawberries are really ripe so I do not need to add any sugar.
Next step is soaked the gelatin in cold water. This is nearly one ounce of gelatin for a 1.3 liter of mixture.
While the gelatin is soaking, we heat up pot of the strawberry mixture. One third, and when simmering, we take out from the stove and add the gelatin.
When the gelatin has completely melted, we can add the rest of the puree. Now the strawberry mixture with the gelatin needs to cool down so we can whip the cream.
We need 750 milliliters for one pound of strawberries.
The cream has to be whip until soft bits form, and when it nearly done, we can add three ounces of ice and sugar. When the cream is whip completely, we can pour it into the puree a little at a time. We have to do this very gently and until all the cream has completely melted in the puree.
Now we put the mixture in this single serve mold.
The moose needs to be rest in the fridge for at least three hours, so you can prepare it up to one day in advance.
Now, the moose is ready to be served. To unmold it, you go with the knife all around and to make it easy, you can warm it up with hands or put in lukewarm water for a few seconds.
Then, a mold on the plate, fresh strawberry, mint, and traditional balsamic vinegar of modena.
This one is the 25 years old.
I hope you will enjoy this moose and I see you next time.