Strawberry mousse in 10 minutes

2 recipes for making mousse strawberries:
(1) Mousse based on cream / plant cream (creamy texture).
(2) Dietary mousse - based on protein, without cream (fluffy airy texture).

(1) MUSHROOM MIXED CREAM.
Can be prepared in dairy version or fur.

Materials (4-6 servings):

Container Sweet Cream / Vegetable Cream (250 ml)

2 tablespoons full of instant powder and vanilla pudding

2-4 tablespoons powdered sugar to taste (it depends on the sweetness of the berries)

200 grams of coarsely cut strawberries (it comes out about a cup and a quarter of 240 ml)

preparation method:

• Grind the strawberries in a blender until you get a uniform mash (a manual blender can be used).

• Beat the cream for about 20 seconds. Add vanilla pudding, strawberry puree and powdered sugar, and whip until you get a firm pink cream.

• Transfer to individual cups (preferably a skim bag) and store in a refrigerator.

• Can be prepared in advance and freeze

(2) A recipe for aromatic and aromatic berries without cream. After freezing, ice cream ice cream is taken.

Materials (12-15 servings):

500 grams of coarsely cut strawberries (it comes out a little more than 3 cups packed 240 ml)

Half a cup of sugar (* If the sweet berries are recommended to increase the amount of sugar to 3/4 cup to a glass)

Protein of egg (transparent part)

Preparation:

• Grind the strawberries in a blender until you get a uniform mash (a manual blender can be used).

· Beat the protein with the sugar for 20 seconds in a large bowl. Add the strawberry puree and beat for 10-20 minutes until the mixture becomes swollen and airy. The more you beat, the more mushy and airy.

• Wrap the bowl in plastic wrap and store in the freezer for at least 3 hours.

Before serving, transfer to individual glasses and serve.
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