For the mousse:<\/p>\n
- \n
- 500 grams of strawberries<\/li>\n
- 300 ml of vegetable whipping cream (if you are not lactose intolerant like me – lucky you – you can use the cow\u2019s cream)<\/li>\n
- 250 grams of greek yogurt<\/li>\n
- Two tablespoons of sugar<\/li>\n
- A tablespoon of lemon juice<\/li>\n<\/ul>\n
For the white chocolate cream:<\/p>\n
- \n
- 70 grams of white chocolate<\/li>\n
- 100 ml of whipping cream<\/li>\n
- 70 grams of creme fraiche (Philadelphia is fine)<\/li>\n<\/ul>\n
For the meringues (the recipe is from the Csaba dalla Zorza):<\/p>\n
- \n
- 130 grams of egg whites (about 4 eggs)<\/li>\n
- 130 grams of caster sugar<\/li>\n
- 130 grams of powdered sugar<\/li>\n
- A pinch of salt<\/li>\n<\/ul>\n
<\/p>\n
Matching soundtrack:<\/strong> Meghan Trainor – All About That Bass<\/em><\/span><\/p>\n
![\"Mousse_5\"](\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/03\/Mousse_5.jpg\")
<\/a><\/p>\nPROCESS<\/h5>\n
Start from the meringues: mix together the two types of sugars, then divide them into two equal parts \u2013 more or less. Put one part of sugar in a bowl along with the egg whites and mounted until stiff for at least 5 minutes with a planetary, 10 minutes if you use an electric whisk. Finally add the remaining sugar incorporating with a wooden spoon from the top to down, gently, taking care not to remove the meringue. Now, pastry bag to your hand, form the meringues on a baking tray lined with parchment paper, bake for an hour at 100\u00b0 C in static oven (depending on the size extended the cooking time).<\/span><\/p>\n
Is now the turn of the mousse, wash and dry strawberries, remove the stems and leaves and cut them into small pieces. Now mince them with a food processor, cook the pulp with 2 spoons of sugar and the lemon juice, to a boil. Remove from heat and let it cool. Whip the cream and put it in the refrigerator. Once the strawberry puree is cooled, combine it \u2013 helping with electric whisk – the greek yogurt and then incorporate also the whipped cream, taking care not to dismantle the mousse. Store in refrigerator.<\/span><\/strong><\/p>\n
Prepare the white chocolate ganache heating the cream in a saucepan, once you reach the boil remove from heat and add the white chocolate chips, stirring until it\u2019s all well melted. Once cooled, add also the cream cheese and you are ready to dial the dessert: a couple of spoonful of mousse, the white chocolate ganache, the meringue crulble and that\u2019s it, enjoy!<\/span><\/p>\n