Recipe: Valentine’s Strawberry Mousse

 
 

A delicious strawberry mouse with banana ice cream, compressed strawberries, strawberry coulis and lemon curd Flowers and chocolates are old news – if you really want to impress your loved one this Valentine’s Day, surprise them with a homemade Strawberry Mousse. Never picked up a cooking spoon in your life? Fear not –  Executive Chef

 
The Twelve Apostles Hotel and Spa

04th February 2014

The Twelve Apostles Hotel

Valentine s strawberry mousse

A delicious strawberry mouse with banana ice cream, compressed strawberries, strawberry coulis and lemon curd

Flowers and chocolates are old news – if you really want to impress your loved one this Valentine’s Day, surprise them with a homemade Strawberry Mousse. Never picked up a cooking spoon in your life? Fear not –  Executive Chef Christo Pretorius and Pastry Chef Nathan Jacobs at The Twelve Apostles Hotel and Spa have come up with a recipe that even the most inexperienced kitchen novice can master, no cooking diploma required. They will be blown away by your newly found cooking skills!

Strawberry Mousse

Ingredients Yields 4
45 g caster sugar
25 g unsalted butter
30 g whole eggs
15 g strained strawberry juice
75 g strawberry juice
30 g icing sugar
90 g Crème fraîche
3 ea bloomed gelatine sheets
270 g cream

To make it:

• Combine the sugar, butter, eggs and 15g strawberry juice in a medium pot and bring to the simmer, stirring constantly.
• Once the mixture is heated, remove from the heat, add the bloomed gelatine and melt in the liquid.
• Now add the rest of the strawberry juice and icing sugar.
• Mix in the crème fraiche, strain through a strainer and cool down to room temperature.
• Whip the cream to soft peak and fold into the mixture.
• Transfer to a plastic lined tray and set in the fridge.
• Use a heart shaped cookie cutter and portion the mousse into 4.

Banana Ice Cream

Ingredients Yields 1l
5 ea bananas
5 ea egg yolks
100 g caster sugar
1ltr cream

To make it:

• Roast bananas in oven for 10 – 15 minutes until they are black. This brings out the flavour of the banana even more.
• Remove skin and mash flesh into a smooth puree.
• Whisk egg yolks and sugar until thick and creamy.
• Whisk cream to soft peaks.
• Fold cream in egg yolk mixture, then the roasted banana puree, then freeze.

Compressed strawberries

Ingredients Yields 4
10 ea strawberries
100 g caster sugar
100 ml water

To make it:

• Heat the sugar and water together and simmer until all the sugar has dissolved.
• Remove from heat and transfer to a clean container. Let your stock syrup cool down completely.
• Remove the stem of the strawberry, slice into desired shapes, and place in the stock syrup for 1 hour.

Strawberry Coulis

Ingredients Yields 500ml
500 g frozen strawberries
150 g caster sugar
1 ea lemon, juice only

To make it:

• Puree all ingredients in a blender until smooth.
• Strain through a fine sieve and transfer to a squeeze bottle.

Lemon curd

Ingredients Yields 500ml
70 ml lemon juice
2 small whole eggs
70 g caster sugar
90 g butter

To make it:

• Place the juice, sugar and eggs in a medium pot and bring to the boil, whisking continuously.
• As soon as the mixture is boiling, remove from the heat and whisk in the cold butter.
• Strain though a fine sieve into a clean container.

To serve…

• Place the strawberry gel in a piping bag and pipe a line the size of a matchstick on the bottom left corner of the plate.
• Using a knife or spatula, smear the gel north of the plate.
• Pipe small dots of yoghurt and gel around the plate as you please.
• Scatter the strawberries and rose petals around the plate.
• Place the mousse off centre next to the smear of strawberry gel.
• Pipe small dots of lemon curd on top of the mousse.
• Just before serving, scoop ice-cream onto the plate and serve.

Valentine s Strawberry Mousse

Valentine's Strawberry Mousse

Bon Appétit!