Mousse Fürst Pückler-Style

1. For the above amount of ingredients you need a flat, but not too low bowl or casserole dish with a capacity of 2200 ml. It does not matter whether it is rectangular, square, round or oval. If you want to topple the contents later, it is first rinsed out with cold water and then covered with cling film. If you want the mousse to stay in the bowl, you don’t have to.

Dark chocolate:

1. Chop up the couverture and let it melt together with the butter in a bowl over a hot water bath. Mix well, remove from the water bath and let cool down a little.
2. Separate eggs. Beat the egg whites and cream separately, keep them ready. In a larger bowl, whip the egg yolks with approx. 3 tablespoons of hot water until frothy and then gradually pour in the sugar as you continue whipping. When the mixture is light yellow and frothy, stir in the dissolved, slightly cooled chocolate butter mixture.
3. When everything is well mixed, first fold in the egg whites in several portions with a whisk by hand. When nothing is visible, fold in the cream in several servings as well. Pour the mixture into the prepared dish, smooth it out or tap the bowl very lightly on the worktop and place in the refrigerator. When the surface of the mousse has set (can take 1 – 2 hours), prepare the 2nd white layer.

White chocolate:

1. Crush the couverture again and let it melt over the water bath. Then take it down and let it cool down a bit.
2. Separate eggs. Beat the egg white and cream again until stiff separately and keep them ready. Again in a larger bowl, whip the egg yolks with sugar until they are creamy-whitish and gradually add the rum. Then stir in the dissolved couverture and milk powder. The mass is a bit tough at first. Then also fold in the egg whites. Quite a bit strong, so that the mass becomes supple. Then gently fold in the cream by hand in several portions with a whisk.
3. Now – preferably with a large ladle – carefully put the light layer on top of the dark layer. It should be a smooth finish later. After cooling, the light layer is not quite as firm as the dark one. So cool them a little longer, ideally overnight. Only really prepare the strawberry layer when the light-colored layer is so firm that its surface is not destroyed when the pink layer is filled, but remains smooth.

Strawberry Layer:

1. Put the gelatine in a saucepan, stir with the cold water and let it swell. Wash the strawberries, remove the green, cut them into small pieces and place them in a taller, narrow container together with the sugar and lime juice. Puree everything with the hand blender.
2. Dissolve the swollen gelatine in the saucepan on the stove over low heat and while stirring. Stir the strawberry mixture into the liquid gelatine in a small stream and continue over low heat and heat it briefly. When everything is well connected, remove from heat, transfer to a bowl and let cool down a bit.
3. Meanwhile, whip the cream until stiff and fold into the strawberry mixture by hand in 3-4 portions. The first portion really strong, the others just fold in gently. Then – as when applying the light layer – pour the mixture onto the light layer with a ladle and only smooth it out when it completely covers the lower layer. This prevents the lower one from slipping and the surface remaining smooth.
4. The mold is then optimally filled to the brim, is covered with a cling film and has to be kept in the refrigerator until the gelatine has solidified the strawberry mixture. (about another 1 – 2 hours), but then you can already enjoy ……………..
5. The above number of people refers to a form (as already mentioned above) with a capacity of 2200 ml. How many people benefit from it …………. I don’t know …. …… it depends on how everyone “purely skin” …..; -))) … in this sense good enjoyment …………..