Rosewater mousse Recipe

Rosewater mousse

Ingredients

  • 450g-500g fresh strawberry
  • 2 tbsp balsamic vinegar
  • 1 quantity meringue mousse base
  • 1 tsp rosewater
  • 1 portion bombe
  • 142ml pot double cream

Instructions

  1. Make the bombe according to the recipe instructions ). Divide into 3 portions (you only need one portion for this recipe).
  2. Reserve 6 nice strawberries for decoration. Chop the rest into chunks of about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp into each of 6 glasses.
  3. Make the meringue according to the recipe instructions and mix in the rosewater with the   bombe. Whisk the double cream until forming soft peaks, but do not over-whisk. Fold cream into the meringue mix followed by the remaining chopped strawberries.
  4. Pipe or spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.
Prep. Time: 20 minutes
Cook Time: 15 minutes
Serves: 6 people
Difficulty: Hard
Cuisine: Bakery
Main Ing.: Fruit
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