Strawberry Mousse with Sour Cream and Condensed Milk
by Editorial Staff
In the strawberry season, I propose to prepare a delicious, light, tender, aromatic strawberry mousse. Moderately sweet, not rubbery. A recipe without heavy cream. Very simple, fast, and delicious! And you can use absolutely any berries. This mousse is perfect for desserts and for a layer of cakes. Join us!
Cook: 3 hours 20 minutes
Servings: 5
Ingredients
- Strawberry – 350 g
- Condensed milk – 160 g
- Sour cream – 300 g
- Gelatin – 15 g
- Water – 75 g
Directions
- I combine gelatin with water, mix, and leave to swell.
- My strawberries, dry, peel, punch with a submersible blender in the puree. Rub it through a sieve to get rid of the seeds.
- Combine with condensed milk. I use puree raw. The finished mousse will need to be eaten on the same day, the maximum is the next. If you want to extend the shelf life, bring the puree to a boil and simmer for a couple of minutes. Cooldown – and further on according to the recipe.
- I stir it.
- Beat cold sour cream on medium speed for about 5 minutes, until fluffy, airy, creamy.
- Combine with strawberries and condensed milk.
- I add a couple of tablespoons of sour cream and strawberry cream to the swollen, melted gelatin, mix and pour into the bulk.
- I pour it into a mold with a volume of a little more than a liter. Cover with foil, put it in the refrigerator until it is completely stabilized.
- It all depends on the gelatin, but on average it is about 3-4 hours.
Enjoy your meal!
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