STRAWBERRY MINT MOUSSE by Nibha75. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

STRAWBERRY MINT MOUSSE

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

6 portion(s)

Strawberry Puree

500 grams strawberries hulled
1 tablespoon Gelatin powder, or Arrowroot
2 tablespoons lemon juice
50 grams sugar raw, cane Sugar or coconut sugar

Mint Custard

1/2 litre Milk
6 sprigs mint leaves
1 tablespoon Gelatin powder
2 eggs
50 grams sugar raw

Mousse

1 can evaporated milk
50 grams sugar raw

Add to shopping list

6

1h 20min

Preparation 1h 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Egg free Gluten free Vegetarian Nut free BBQ Buffet Holiday Party Picnic Creative Easy Low budget Natural Quick Cooking Cooling Brunch Dinner Lunch Australian Christmas Custard/mousse Dessert

Recipe's preparation

Mousse

Open Evaporated milk can and put in freezer with a spoon in the can for 30 mins or till crystals form around spoon.

Put sugar in the bowl and Mill 15sec/SP 9.

Insert Butterfly. Add chilled evaporated milk and whip 4min/SP 3 or till soft peaks form. Set aside.

Strawberry Puree

Warm Lemon juice and gelatin in the bowl 3min/90 C/SP 1. Set Aside.

Put all ingredients into the bowl and blend 20sec/SP 7.

Stir through half of mousse.

Pour half the mixture into glasses and set in freezer for 30 mins. keep remaining in fridge.

Mint Custard

Put mint into clean and dry bowl and chop 6sec/SP 7.

Put 100ml milk into the bowl and heat 3mins/90C/SP 2. Add Gelatine and mix 6sec/SP 6.

Add remaining ingredients and cook as per custard recipe, for 9mins/90 C/SP 4. (Eggs for a Gluten- free version - or 50gm Corn flour and no eggs for a vegetarian version) (also possible to add upto 100ml of Creme the Menthe for a Grown-Up version). When ready, pour into a jug and allow to cool.

Fold through remaining mousse.

Pour onto strawberry mousse leaving 1 cm from top for remaining strawberry mousse. Allow to set 30mins.

Finishing

When Mint mousse is set, add final layer of strawberry mousse till the top of the glass and garnish with mint leaves or slices of strawberry.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

Replace 2 eggs with additional corn flour or arrowroot for a vegetarian version.

Replace raw sugar with coconut sugar/ stevia/ con syrup or sweetner of choice.

Replace Evaporated Milk with Skim evaporated milk for less calories

For a grown-up version, add Creme de Menthe to the Mint mousse.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.