John Myers
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Two Kinds of Mousse with Strawberries
The perfect two kinds of mousse with strawberries recipe with a picture and simple step-by-step instructions.
White mousse
- 400 g Silken tofu
- 2 packet Vanilla sugar
- 150 g Rice milk chocolate white
- 50 g Rice cream
- Cream stiffener
Green mousse
- 400 g Silken tofu
- 2 packet Vanilla sugar
- 150 g Rice milk chocolate white
- 150 g Rice cream
- Cream stiffener
- 1 tsp Matcha “Hikari”
Strawberries
- 500 g Strawberries
- 6 tbsp Chopped mint
- 1 Pc. Lemon
- Sugar
- Vanilla powder
Mint Pesto
- 2 tbsp Macadamia nuts fresh
- 2 tbsp Pistachios
- 0,5 tsp Matcha “Hikari”
- 8 tbsp Chopped mint
- 1 Pc. Rice milk chocolate white
- 3 tbsp Orange juice
- 3 tbsp Lemon juice
- 2 tbsp Vegetable oil
- 1 Msp Salt
- Agave syrup
White mousse
- Crumble the chocolate and melt it in a water bath. At the same time, mix the silken tofu in a blender for 1-2 minutes. Whip the rice cream (add cream stabilizer if necessary). Add melted chocolate and vanilla sugar to the silken tofu and mix well again. Then fold in the cream and refrigerate for at least 3 hours.
Green mousse
- See White Mousse. Dissolve / whip Matcha in lukewarm 100 ml rice cream. In addition to the other ingredients, mix the matcha with the silken tofu.
Strawberries
- Wash the strawberries, remove the greens and quarter them. Mix the mint with lemon juice, sugar and vanilla and pour over the strawberries. Let it steep in the refrigerator for 1-2 hours if possible. Stir in between.
Mint Pesto
- Puree all ingredients except for the agave syrup with a hand blender, so that a creamy mass is created. Season to taste with agave syrup and lemon juice. If the pesto is being prepared: keep at room temperature, otherwise it will become too firm.
Serving
- Serve both mousse with the strawberries and garnish with pesto, a little vanilla and matcha as well as cocoa nibs.
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