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Mousse Au Fraise (Denise Biellmann)

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Mousse Au Fraise (Denise Biellmann)

The perfect mousse au fraise (denise biellmann) recipe with a picture and simple step-by-step instructions.

  • 600 g Strawberries
  • 400 ml Cream
  • 2 tsp Vanilla sugar
  • 4 tbsp Powdered sugar
  • 1 packet Cream stiffener
  1. Puree the strawberries with 2 teaspoons of vanilla sugar. Beat 400 ml of cream with 3-4 tablespoons of powdered sugar and cream stabilizer until stiff. Put the strawberry puree in a bowl and fold in the cream (do not beat) until everything is pink.
Dinner
European
mousse au fraise (denise biellmann)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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