Sponge cake with strawberry mousse

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.

  • 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

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