You will need:
Wedding lemon mousse and strawberry coulis on butter cookie desserts – approx 15-20 pieces
COULIS
- Saracino La Supreme strawberry food flavouring
- 500g fresh strawberries
- 2 table spoons of lemon juice
- 2 table spoons of corn flour
- 4 table spoons of water
LEMON MOUSSE
- Saracino La Supreme lemon food flavouring
- 130g lemon juice
- 110g sugar
- 450g double cream- 30%
- 3 tsp gelatine disolved in 100g cold water
BUTTER BISCUITS
- Saracino La Supreme vanilla food flavouring
- 360g plain flour
- 30g sugar powder
- 1 egg
- 200g soft butter
- pinch of salt
SUEDE EFFECT
- Saracino cocoa butter – aprox 200g
- Saracino white chocolate drops – approx 200g
- Saracino white powder colour
Step 1
Prepare all your ingredients. Make sure they are all at room temperature.
Step 2
Prepare basic confectionery equipment – bowls, spoons, teaspoons, blender, small saucepan, mixer, rolling pin, baking paper, two silicone moulds (for mousses and inserts), a small knife and an airbrush with a wider nozzle (for cocoa butter) and turntable.
Step 3
Cut your strawberries into small pieces.
Step 4
Put half of the chopped strawberries in a saucepan and add lemon juice.
Step 5
Blend until smooth.
Step 6
Prepare a cup of water and cornflour.
Step 7
Mix the cornflour and water thoroughly.
Step 8
Pour the cornflour mixture into the strawberry, mix and bring to a boil.
Step 9
Add the remaining strawberries and 2 teaspoons of strawberry flavour.
Step 10
Mix thoroughly and add into a small silicone mould. Freeze over night.
Step 11
Prepare the ingredients for the shortbread cookies.
Step 12
Put all ingredients in a bowl, add 1 teaspoon of vanilla flavour.
Step 13
Manually knead the dough to a uniform consistency.
Step 14
Roll the dough to a sausage shape and place it between two layers of baking paper.
Step 15
Roll out into an even, thin layer, approx. 2-3mm.
Step 16
Using a cookie cutter, cut out shapes approx. 3cm wider than the diameter of the mousse moulds, bake at 190 degrees for approx. 12-15 minutes.
Step 17
Allow to cool on a wire rack.
Step 18
Prepare the ingredients for the lemon mousse.
Step 19
Put lemon juice and sugar in a saucepan, bring to a boil until sugar is dissolved.
Step 20
Add soaked gelatin and 1 teaspoon of Saracino lemon flavour to the hot juice, mix thoroughly and allow it to cool to room temperature.
Step 21
Prepare a piping bag and mousse moulds.
Step 22
Whip the cream.
Step 23
Mix 2-3 tablespoons of whipped cream with lemon juice.
Step 24
Pour the mixture into the remaining cream and mix very thoroughly with a silicone spatula.
Step 25
Put the mousse into the piping bag.
Step 26
Remove the frozen strawberry from the freezer. Pipe some of the mousse into a mould, placing a strawberry filling into each, fill each to the top with mousse and freeze.
Step 27
Prepare the suede effect ingredients – cocoa butter and Saracino white chocolate drops.
Step 28
In a microwave oven melt the cocoa butter on low power.
Step 29
Add Saracino powder colour as needed until the desired colour is achieved and blend well.
Step 30
Add white chocolate and mix to a smooth consistency (use a blender if necessary), cool to approx. 35 degrees Celsius. Pour the cocoa butter and chocolate mix into the airbrush reservoir.
Step 31
Prepare shortcrust biscuits (you can put them on the placemats) and remove the frozen mousses. Remove the mousses from the mould. Using an airbrush, spray the frozen mousses to give a suede effect. Use your turntable and twist the plate while applying so that the mousse is applied evenly in a thin layer.
Step 32
Using a spatula, carefully transfer the mousses to the biscuits.
Step 33
Decorate with pieces of edible gold or another decoration of your choice.
Step 34
ET VOILA! Enjoy your mousses.
