I've been obsessed with layered desserts lately. It's my new phase. I can't wait for summer. I can't wait for the day when I can walk into the garden with my sandal and a bucket in hand and pick the strawberries from our little garden. I've had enough of snow and the cold, but it doesn't want to leave yet, sadly. We have -5 degress celcius here in Finland and it's snowing...
To get into the summery mood I had to defrost the strawberries and cloudberries that I had sitting in the freezer from the previous summer...besides I have to start making room for the new ones. Anyways....I was browsing through my commonly viewed blogs and came across a strawberry mousse dessert on Canelle-et-vanille. It was perfect...just the layered dessert I was looking to make! The recipe is simply fantastic, I loved how everything was velvety smooth, the vanilla panna cotta and the strawberry cloudberry mousse. It's the perfect dessert to start bringing along the summery feeling, eventhough it might still be a bit too early here...
Recipe ( Adapted from cannelle et vanille)
Vanilla Panna cotta
200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams plain yogurt
In a small saucepan, cook the heavy cream, sugar and vanilla bean until it come to a boil. In the meantime, soak the gelatine sheets in ice-water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin sheets. Whisk to dissolve. Pour this into a clean bowl and let it cool to about body temperature. Add the yogurt and whisk well.
Pour the panna cotta into your molds or jars and let it set in the refrigerator.
Strawberry cloudberry mousse
50 grams strawberries
50 grams cloudberries
10 grams sugar
1 tsp vanilla sugar
2 gram sheet gelatin
75 grams heavy cream, soft peaks
Puree the strawberries with the cloudberries. Warm half of the strawberry cloudberry puree with the sugars. In the meantime soak the sheet gelatin in ice cold water. Add the softened gelatin to the warm puree. Add the rest of the puree and let it cool.
Whip the heavy cream until soft peaks. Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.
150 grams strawberry puree
30 grams sugar
1 tsp vanilla sugar
2 gram shett gelatin
Warm half of the strawberry puree with the sugar. In the meantime soak the sheet gelatin in ice water. Add the softened gelatin into the warm puree and whisk until incorporated. Add the rest of the puree and let it cool.
Pour the gelee on top of the strawberry cloudberry mousse and let it set in the refrigerator.