Strawberry Cheese Mousse 草莓乳酪慕斯
Weather is unbearably hot these days, Nothing is better than whipping this cooling and refreshing Strawberry Cheese Mousse, as an after meal dessert. It’s easy to make this yummy no-bake dessert with a few quick stirring. The only time that you’ll have to wait is for the cheese mousse and strawberry jelly to set completely.
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Strawberry Cheese Mousse
It's easy to make this yummy no-bake dessert with a few quick stirring. The only time that you'll have to wait is for the cheese mousse and strawberry jelly to set completely.
Ingredients
- 150 g strawberries
- 250 g cream cheese - softened at room temp
- 50 g caster sugar
- 60 g hot milk
- 10 g gelatin leaf
- g dairy whipping cream
Strawberry Jelly
- 180 g strawberries
- 35 g caster sugar
- 250 g water
- 10 g gelatin leaf
Instructions
- Rinse strawberries, strain well and remove stem. Puree strawberries in a blender.
- Place cream cheese and sugar in a mixing bowl. Pass strawberry puree through a sieve and beat well mixture to smooth.
- Soak gelatin leaf in cold water for 1 minute till soft. Gentle boil milk and off heat. Add softened gelatin (squeeze out excess water), stir well till gelatin melted. Then pour into cream mixture (step 1), mix well.
- Add whipping cream and milk, blend mixture well in low speed for about one minute.
- Lastly pass cream cheese mixture through a sieve and pour into concave round moulds. Freeze cheese mousse for at least 4 hours or overnight.
- Strawberry Jelly - In a pot, heat up water and sugar, then drop in strawberries and bring to boil at low heat for 1 minute until they release their color, vibrant red. Gently press strawberries through a strainer to extract more liquid.
- Soak gelatin leaf in cold water for 1 minutes till soft. Then add softened gelatin (squeeze out excess water) into strawberry liquid. Stir well till gelatin melted and set it aside to cool down completely and pass through a sieve.
- Remove cheese mousse from the concave mould and place on serving plate. Pour strawberry liquid into the center of the mould, then place in the refrigerator to chill for a few hours before consuming.
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- 草莓乳酪慕斯 Strawberry Cheese Mousse
- 天气炎热, 特别适合做个冰冰凉凉甜品, 做法简单, 无须烤箱~
- 材料:
- 奶酪慕斯
- 150克 草莓泥
- 250克 奶油乳酪, 温室软化
- 50克 细砂糖
- 60克 热牛奶
- 10克 吉利丁片
- 250克 动物性谈奶油
- 草莓果冻
- 180克 草莓
- 35克 细砂糖
- 250克 清水
- 10克 吉利丁片
- 做法:
- 草莓快速冲洗, 沥干, 去掉蒂头. 草梅放入料理机搅打成泥.
- 油乳酪和砂糖放入碗中. 过滤草莓果泥, 搅打均匀至顺滑.
- 吉利丁片浸泡在冷水里约1分钟至软(要挤出多余的水分). 加热牛奶至微滚, 熄火. 放入吉利丁到热奶中搅拌至融化. 然后倒进乳酪混合物(步骤1), 再搅匀.
- 加入谈奶油, 用低速搅打(约1分钟)均匀即可.
- 过滤乳酪混合物, 才倒入凹凸摸具. 然后收进冰格处冰冻最少4小时或过夜.
- 草莓果冻 – 锅中加热清水和砂糖, 放入草莓. 底火煮滚约2-3分钟至液体变红色即可捞起. 草莓放在滤网轻轻压出多余的水分.
- 吉利丁片浸泡在冷水里约1分钟至软(要挤出多余的水分), 放入草莓水里, 搅拌均匀至吉利丁片融化即可待凉, 然后过滤.
- 从冰格处取出乳酪慕斯, 脱模放在碟子上, 倒入草莓水慕斯杯中, 收进冰箱冷藏数小时即可享用.
