Ryazhenka, strawberry and basil mousse
2 servings
300 minutes
Recipe from the teacher of the School of "Food" Vitaly Tikhonov.
1
Pour 70 grams of strawberries into the ryazhenka.
- Wild strawberry: 100 g
- Ryazhenka (fermented baked milk): 150 ml
2
Add basil leaves and sugar to taste.
- Basil: 20 g
- Sugar: to taste
3
Soak the gelatin in cold water for 3-4 minutes.
- Leaf (sheet) gelatine: 3 pieces
4
Blend the fermented baked milk with berries and basil.
- Ryazhenka (fermented baked milk): 150 ml
- Wild strawberry: 100 g
- Basil: 20 g
5
Whip the chilled cream to a fluffy state. It should remain liquid.
- Cream: 100 ml
6
Transfer the gelatin to a saucepan.
7
Heat the gelatin in a water bath until fully dissolved.
8
Whisk to create a funnel in the mixture with fermented baked milk and introduce gelatin in a thin stream.
9
Then fold the whipped cream into this mixture.
10
Cover the bowl with plastic wrap and refrigerate for 2 hours.
11
Salt the strawberries. Place 30 grams of berries in a solution of warm water with salt (10%) and basil to taste for 20 minutes.
- Wild strawberry: 100 g
- Basil: 20 g
12
Place the prepared mousse on a plate and decorate with strawberries and basil and mint leaves.