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  1. Back to homepage
  2. Recipes
  3. Strawberry mousse tartlets

Strawberry mousse tartlets

Ȑ
Difficulty
Low
ȑ
Time
140 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 2
Makes:

100 grams strawberries
160 grams cream
20 grams 
25 grams butter, melted
4 sheets of gelatine
40 grams Greek yoghurt
60 grams chocolate biscuits
 as needed strawberries, for garnish


Instructions

STEP 1/10

Coat 4 baking rings (7 cm diameter) with baking paper.

STEP 2/10

Whip 160 g cream using Braun’s MQ 7 whisk attachment until stiff and place on one side.

STEP 3/10

Soak the gelatine in cold water for 5 minutes.

STEP 4/10

Mix the yoghurt into the strawberry purée using Braun’s MQ 7 blending shaft.

STEP 5/10

Remove the gelatine from the water and squeeze it. Heat up part of the strawberry mixture and stir it together with the gelatine until it has completely melted. Then add to the remaining strawberry mixture.

STEP 6/10

Carefully fold in the whipped cream.

STEP 7/10

As a first layer, crumble the biscuits in Braun’s chopper attachment (350 ml), blend with the butter and divide into the base of each tin (approx. 1-2 tablespoons).

STEP 8/10

Chop the chocolate using Braun’s chopper attachment (350 ml) and sprinkle on top. The chocolate is chopped very quickly, so it is best to use Braun’s SmartSpeed technology in a controlled manner and take care not to chop too long, max. 5-10 seconds.

STEP 9/10

Distribute the strawberry mousse on top using a spoon.

STEP 10/10

Place the moulds in the refrigerator for at least 2 hours.


This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft, the whisk attachment and chopper attachment (350 ml).
  1. Back to homepage
  2. Recipes
  3. Strawberry mousse tartlets

Strawberry mousse tartlets

Ȑ
Difficulty
Low
ȑ
Time
140 min
&
Author
Kerstin Getto
lorem ipsum
Servings:2
Makes:

Ingredients


100 grams strawberries
160 grams cream
20 grams 
25 grams butter, melted
4 sheets of gelatine
40 grams Greek yoghurt
60 grams chocolate biscuits
 as needed strawberries, for garnish

Instructions

STEP 1/10

Coat 4 baking rings (7 cm diameter) with baking paper.

STEP 2/10

Whip 160 g cream using Braun’s MQ 7 whisk attachment until stiff and place on one side.

STEP 3/10

Soak the gelatine in cold water for 5 minutes.

STEP 4/10

Mix the yoghurt into the strawberry purée using Braun’s MQ 7 blending shaft.

STEP 5/10

Remove the gelatine from the water and squeeze it. Heat up part of the strawberry mixture and stir it together with the gelatine until it has completely melted. Then add to the remaining strawberry mixture.

STEP 6/10

Carefully fold in the whipped cream.

STEP 7/10

As a first layer, crumble the biscuits in Braun’s chopper attachment (350 ml), blend with the butter and divide into the base of each tin (approx. 1-2 tablespoons).

STEP 8/10

Chop the chocolate using Braun’s chopper attachment (350 ml) and sprinkle on top. The chocolate is chopped very quickly, so it is best to use Braun’s SmartSpeed technology in a controlled manner and take care not to chop too long, max. 5-10 seconds.

STEP 9/10

Distribute the strawberry mousse on top using a spoon.

STEP 10/10

Place the moulds in the refrigerator for at least 2 hours.

Notes

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