By now, I know that most of you are probably familiar with the haunted Gotye's song, Somebody that I've Used to Know. If you haven't heard of it yet, click here. The other day, when I played the song in the car, Adam immediately turned to me and said, "Baa Baa Black Sheep". Huh. His Daddy instantly agreed with him.
You see, I hate to admit it but I'm tone deaf. It's a bit hard for me to notice similarities between those 2 songs. I had to put that song on repeat, and finally..yes, the melody does sound like the nursery rhyme. It's sort of "Baa Baa Black Sheep" parody or something ha ha So much of Luiz Bonfá-inspired eh :P
Anyway, this is our Iftar dessert for today. Strawberry White Chocolate mousse. I added some Pocky sticks to make it looks like my previous Pocky Chocolate Cage dessert. However, the outcome is too sweet for my liking. Perhaps I should add a layer of dark chocolate to balance out the sweetness next time. BTW, I halved the recipe and got 4 small glasses out of it.
Okay, I'm out..London 2012 opening ceremony is starting any seconds now. Happy Weekend peeps!
Strawberry White Chocolate Mousse Recipe
Recipe adapted from SimplyRecipes
Deco inspired from my previous post, Pocky Chocolate Cage
Serves 6-8
Ingredients:
1 ½ pounds of strawberries
2 Tbsp fresh lemon juice, divided
8 ounces white chocolate, finely chopped
1 ¼ teaspoon unflavored gelatin (about half a small envelope)
2 cups heavy cream
2 Tbsp powdered (confectioner's) sugar
Method
Deco inspired from my previous post, Pocky Chocolate Cage
Serves 6-8
Ingredients:
1 ½ pounds of strawberries
2 Tbsp fresh lemon juice, divided
8 ounces white chocolate, finely chopped
1 ¼ teaspoon unflavored gelatin (about half a small envelope)
2 cups heavy cream
2 Tbsp powdered (confectioner's) sugar
Method
Clean and hull the strawberries. Starting with about halfof the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.
Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.
Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.
Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).
When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.
Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.
Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).
When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
it looks amazing, it must be delicious!! I'll definitely make it, Have a great weekend!! :D
ReplyDeleteaah la same like baa baa black sheep huhu ..
ReplyDelete