Frozen Strawberries and Whipped Cream

 

 

Frozen Strawberries and Whipped Cream

A light, fruity and refreshing log, perfect for summer or end of year celebrations.

Ingredients

For the Genoise:

4 eggs

120 g of sugar

120g of sifted flour

1 pinch of salt

For the strawberry mousse:

300 g of fresh strawberries

200 ml of whole liquid cream very cold

100 g of icing sugar

3 gelatin sheets (or 6 g gelatin powder)

For decoration:

200 ml whole liquid cream (for whipped cream)

30 g of icing sugar

150g fresh strawberries (whole or cut)

Sugar petals or white chocolate chips (optional)

Preparation

Prepare the genoise:

Preheat the oven to 180°C (static heat).

Whisk eggs with sugar for 5-7 minutes until triple volume mixture.

Gently combine the sifted flour and salt with a spatula.

Spread the dough on a plate covered with baking paper and bake for 10 minutes.

When coming out of the oven, roll the genoise in a damp torch and let it cool.

Prepare the strawberry mousse:

Soften the gelatin leaves in cold water.

Mix strawberries in puree. Heat the puree slightly, add the cooled gelatin and mix well. Let it linger.

Top the liquid cream into whipped cream with the icing sugar, then gently incorporate the chilled strawberry puree.

Get up the log:

Roll up the genoisie and top with a generous layer of strawberry mousse.

Top the mousse with fresh strawberry chunks.

Roll the genoise tightly and place it in the freezer for at least 4 hours for it to set.

Decorate:

Top the liquid cream into firm whipped cream with icing sugar.

Cover the whipped cream log with a casing pocket to form roses.

Arrange whole strawberries on top and sprinkle with sugar petals or white chocolate chips.

Tips:

For a more intense taste: Add a tablespoon of strawberry jam to the mousse.

Fruity option: Substitute strawberries with raspberries or a mix of red berries.

A fresh, visually spectacular and irresistible dessert for your guests!