Strawberry mousse

1 serving


Prepared berries are strained through a sieve, juice together with a puree-like mass is drained into faience dishes and put on cold. The mass remaining after juice squeezing is poured with hot water, boiled for 5- 6 minutes and strained. Sugar is put into the prepared decoction, gelatin is introduced and, stirring, heated to a boil. The finished syrup is combined with juice, cooled to 30-35 ° C, put on ice and beaten to form a thick homogeneous foam. Citric acid is added to the mixture to improve taste. The mass is quickly poured into molds and allowed to freeze. When serving, "mousse is poured with syrup.