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Before you jump to Condensed Milk Strawberry Mousse recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely pick out a lot of food items out of habit. As an example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? One healthy alternative that can give you a great start to your day is oatmeal. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.
Therefore, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to condensed milk strawberry mousse recipe. To make condensed milk strawberry mousse you need 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Condensed Milk Strawberry Mousse:
- Provide 1 pack Strawberries
- Take 1 tbsp ●Sugar
- Prepare 1/2 tbsp ●Lemon juice
- Provide 200 ml Heavy cream
- You need 4 tbsp Condensed milk
- Prepare 5 grams Gelatin
- Take 1 and 1/2 tablespoons Water
- Prepare 1 Castella or Roll cake (store-bought)
Instructions to make Condensed Milk Strawberry Mousse:
- This time I am using a bowl 18cm in diameter. If using a cake mold, 15cm is best.
- Dissolve gelatin in water.
- Cover a bowl with plastic wrap and arrange the strawberries (sliced 2-3mm).
- To make the mousse, chop the remaining strawberries in large chunks. Add the ● ingredients to the bowl and microwave for 1 1/2 to 2 minutes on 500w.
- Use the back of a fork to crush the heated strawberries while blending in the gelatin mixture. (A quick spin with an electric mixer works, too).
- Whip condensed milk into fresh cream until it forms soft peaks. Add the cooled mixture from step 5, and mix well with a spatula.
- In the bowl, you prepared in step 3, pour half of the mousse. Then place 1 cm cuts of roll cake. Arrange the cake pieces tightly, like completing a jigsaw puzzle.
- Pour on the remaining mousse, and place 1cm cuts of cake to create the base.
- Wrap tightly and press gently to make it flat and even. Allow to set in the refrigerator for 1/2 day until jelled.
- Here it is in a 15cm round mould.
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