Strawberry Mousse with Chantilly Cream

Before starting this Strawberry Mousse with Chantilly Cream recipe, make sure you have organised all the necessary ingredients.

Pour the strawberry purée and sugar in a saucepan.

Place over low heat.

Soften the gelatine sheets in cold water.

Beat the whipping cream until you obtain a whipped cream.

Reserve in the fridge.

Stretch some cling film on each stainless steel ring, on one side only. Place the rings on a baking sheet.

When the strawberry purée is warm...

... drain the gelatine sheets and add to the preparation.

Combine to dissolve the gelatine. Leave to cool at room temperature.

Add 1/4 of the Chantilly cream to the strawberry coulis.

Combine well with a whisk.

Pour the preparation over the remaining Chantilly cream.

Combine gently with a rubber spatula.

Stem the strawberries and cut in half. Arrange the strawberries into the shape of a flower, with the flat side against the cling film.

Fill the tart rings with the strawberry preparation.

Cover with cling film and refrigerate for at least 2 hours to set.

In the meantime, fill toothpaste tubes with strawberry jam. You can also fill these tubes with raspberry coulis or any other sauce of your choice.

Seal using pliers.

When the mousse has set, remove the cling film.

Place one mousse ring on a plate.

Remove the ring gently.

If the ring is not coming off easily, slide the blade of a knife between the mousse and the ring.

Pour some mango purée on the plate.

Place the remaining strawberry purée in a decorating bag, then pipe circular shapes on the mango purée.

With the tip of a knife, make perpendicular cuts through the strawberry purée lines.

This will give an original look to your plate.

Display the jam tube on the plate.

Finish by piping a swirl of Chantilly cream in the centre of the mousse piece, using a piping bag. This delicious dessert should be served immediately.