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Ricette
Strawberry mousse tartlets

Strawberry mousse tartlets

Difficoltà

Low

Tempo

140 min

Autore

Kerstin Getto

Ingredienti

Porzioni: 2

Occorrente:

100 grammi fragole
160 grammi panna
20 grammi cioccolato fondente
25 grammi burro, melted
4 fogli di gelatina
40 grammi yogurt greco
60 grammi biscotti al cioccolato
quanto basta fragole, for garnish

Tools

Chopper
Whisk Tool

Istruzioni

FASE 1 /10

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

FASE 2 /10

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

FASE 3 /10

Soak the gelatine in cold water for 5 minutes.

FASE 4 /10

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

FASE 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.

FASE 6 /10

Carefully fold in the whipped cream.

FASE 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).

FASE 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.

FASE 9 /10

Distribute the strawberry mousse on top using a spoon.

FASE 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).

Torna alla homepage
Ricette
Strawberry mousse tartlets

Strawberry mousse tartlets

Visualizza la ricetta

Difficoltà

Low

Tempo

140 min

Autore

Kerstin Getto

Visualizza la ricetta

Porzioni:2

Occorrente:

Ingredienti

100 grammi fragole
160 grammi panna
20 grammi cioccolato fondente
25 grammi burro, melted
4 fogli di gelatina
40 grammi yogurt greco
60 grammi biscotti al cioccolato
quanto basta fragole, for garnish

Istruzioni

FASE 1 /10

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

FASE 2 /10

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

FASE 3 /10

Soak the gelatine in cold water for 5 minutes.

FASE 4 /10

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

FASE 5 /10

FASE 6 /10

Carefully fold in the whipped cream.

FASE 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).

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Preparazione cibi

Cottura

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Lasciati ispirare

Assistenza

Strawberry mousse tartlets

Ingredienti

Tools

Istruzioni

FASE 1 /10

FASE 2 /10

FASE 3 /10

FASE 4 /10

FASE 5 /10

FASE 6 /10

FASE 7 /10

FASE 8 /10

FASE 9 /10

FASE 10 /10

Strawberry mousse tartlets

Ingredienti

Istruzioni

FASE 1 /10

FASE 2 /10

FASE 3 /10

FASE 4 /10

FASE 5 /10

FASE 6 /10

FASE 7 /10

FASE 8 /10

FASE 9 /10

FASE 10 /10

Note

Scopri altre ricette su www.braunhousehold.com/it-ita/ricette

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