Strawberry mousse

Strawberry mousse
    Strawberry mousse
  • Soak gelatine in cold water.
  • Boil strawberries, sugar, vanilla sugar, lemon juice and thyme sprigs in a pan for approx. 10 minutes Take out the thyme sprigs and blend the mixture. Take the gelatine out of the water and melt it in the strawberry puree.
  • Cool the strawberry mixture. Whip the cream until soft peaks and fold it into the strawberry puree.
  • Divide the strawberry mousse into 10 domes (silicone molds of approx. 1 dl) and put them in the freezer for 4-6 hours or until they are completely frozen.
  • Meringue
  • Beat the egg white until stiff.
  • Add the sugar a little at a time and beat for approx. 3 minutes - until the mixture is shiny.
  • Put the meringue mixture in a piping bag and pipe out on to a baking sheet. Bake the meringue tops for approx. 2 hours at 100°C and leave them in the afterheat so they can dry fully.
  • Crush them into smaller pieces. Free the frozen mousses from the silicone mold and spray them with the pink velvet spray.
  • Put the mousses in the fridge for 2 hours - until they have thawed. Add 2-3 tbsp. crushed meringue on a dessert plate and carefully place the mousses on top.
  • Garnish with strawberries and thyme sprigs.