Small strawberries hearts
INGREDIENTS
For the mousse:
200 gr My mousse Strawberry
300 gr Cold Milk
1000 gr Whipped Cream
For the biscuit:
250 gr Peeled almond flour
400 gr Pistachio paste
400 gr Yolk
200 gr Whole Eggs
600 gr Albumens
360 gr Sucrose
65 gr Syrup sugar
Inverted 81 Laped
320 gr Flour
For the glaze:
700 gr Mom is mine
300 gr Water
Red colouring
PROCEDURE
For the mousse:
Mix My Strawberry Mousse with milk or water, add the whipped cream twice and mix gently. Fill the molds and place in the freezer or refrigerator.
For the biscuit:
Mix the blanched almond flour and pistachio paste in a stand mixer.
Gradually add the egg yolks with the whole eggs, then fold in the beaten egg whites with the sucrose, flour and Inverted 81 Laped sugar syrup. Bake at 230°C for 8 minutes.
For the glaze:
Mix all the ingredients, blend them and bring them to the boil. Use icing between 60 and 80°C.
DESSERT ASSEMBLY
Pour the strawberry mousse into a mold, then place the pistachio biscuit inside the mousse and put everything to freeze. Unshape the monoportions from the molds and then pour the Mamma è mia icing over the entire surface of the monoportions. Decorate as desired.