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Strawberry mousse tartlets

Ȑ
Δυσκολία
Low
ȑ
Ώρα
140 λεπτά
&
Δημιουργός
Kerstin Getto
lorem ipsum

Υλικά

Μερίδες: 2
Ποσότητα:

100 grams strawberries
160 grams fløde
20 grams mørk chokolade
25 grams smør, melted
4 sheets of gelatine
40 grams Græsk yoghurt
60 grams chocolate biscuits
 as needed strawberries, for garnish


recipeDetail.tools.label

  • Chopper
  • Whisk Tool

Εκτέλεση

ΒΗΜΑ 1/10

Coat 4 baking rings (7 cm diameter) with baking paper.

ΒΗΜΑ 2/10

Whip 160 g cream using Braun’s MQ 7 whisk attachment until stiff and place on one side.

ΒΗΜΑ 3/10

Soak the gelatine in cold water for 5 minutes.

ΒΗΜΑ 4/10

Mix the yoghurt into the strawberry purée using Braun’s MQ 7 blending shaft.

ΒΗΜΑ 5/10

Remove the gelatine from the water and squeeze it. Heat up part of the strawberry mixture and stir it together with the gelatine until it has completely melted. Then add to the remaining strawberry mixture.

ΒΗΜΑ 6/10

Carefully fold in the whipped cream.

ΒΗΜΑ 7/10

As a first layer, crumble the biscuits in Braun’s chopper attachment (350 ml), blend with the butter and divide into the base of each tin (approx. 1-2 tablespoons).

ΒΗΜΑ 8/10

Chop the chocolate using Braun’s chopper attachment (350 ml) and sprinkle on top. The chocolate is chopped very quickly, so it is best to use Braun’s SmartSpeed technology in a controlled manner and take care not to chop too long, max. 5-10 seconds.

ΒΗΜΑ 9/10

Distribute the strawberry mousse on top using a spoon.

ΒΗΜΑ 10/10

Place the moulds in the refrigerator for at least 2 hours.


This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft, the whisk attachment and chopper attachment (350 ml).

Strawberry mousse tartlets

Ȑ
Δυσκολία
Low
ȑ
Ώρα
140 λεπτά
&
Δημιουργός
Kerstin Getto
lorem ipsum
Μερίδες:2
Ποσότητα:

Υλικά


100 grams strawberries
160 grams fløde
20 grams mørk chokolade
25 grams smør, melted
4 sheets of gelatine
40 grams Græsk yoghurt
60 grams chocolate biscuits
 as needed strawberries, for garnish

Εκτέλεση

ΒΗΜΑ 1/10

Coat 4 baking rings (7 cm diameter) with baking paper.

ΒΗΜΑ 2/10

Whip 160 g cream using Braun’s MQ 7 whisk attachment until stiff and place on one side.

ΒΗΜΑ 3/10

Soak the gelatine in cold water for 5 minutes.

ΒΗΜΑ 4/10

Mix the yoghurt into the strawberry purée using Braun’s MQ 7 blending shaft.

ΒΗΜΑ 5/10

Remove the gelatine from the water and squeeze it. Heat up part of the strawberry mixture and stir it together with the gelatine until it has completely melted. Then add to the remaining strawberry mixture.

ΒΗΜΑ 6/10

Carefully fold in the whipped cream.

ΒΗΜΑ 7/10

As a first layer, crumble the biscuits in Braun’s chopper attachment (350 ml), blend with the butter and divide into the base of each tin (approx. 1-2 tablespoons).

ΒΗΜΑ 8/10

Chop the chocolate using Braun’s chopper attachment (350 ml) and sprinkle on top. The chocolate is chopped very quickly, so it is best to use Braun’s SmartSpeed technology in a controlled manner and take care not to chop too long, max. 5-10 seconds.

ΒΗΜΑ 9/10

Distribute the strawberry mousse on top using a spoon.

ΒΗΜΑ 10/10

Place the moulds in the refrigerator for at least 2 hours.

Σημειώσεις

Φόρτωση