Sponge cake with strawberry mousse

How can I do?

Mixing 100 g strawberries with sugar and cookie crumbs. Add the ricotta and mix.

Pour the mixture into a saucepan with the cream and let it warm up for about 30 seconds on low heat, adding to the agar-agar. Cut the remaining strawberries into small pieces.

Distribute to each jar, in the lower pieces of strawberries and pour over strawberries. Wait at least two hours in the refrigerator.

Ingredients:

  • 250 g strawberry
  • 250g ricotta
  • 20 cl cream
  • 4 cup on s. Sugars
  • 2 cup to cup agar
  • 4 biscuits of Reims

Total time: Preparation + cooking time: 16 min
Yield: 4 people