Ingredients
300 g strawberry puree, 20 g gelatin, 300 g heavy cream, 50 g milk, 40 g strawberry jam.
Seasonings
50 g (about 1/4 cup) white sugar.
Steps
1. Place the strawberry puree and granulated sugar in a stainless steel saucepan and heat on an induction cooktop until melted, stirring until smooth.
2. Bring the milk to a boil, then pour it into the strawberry purée. Return the mixture to heat until it reaches 85°C (185°F), then remove from heat and let it cool to 40°C (104°F). Stir in the melted gelatin until fully combined.
3. Whip the heavy cream until it reaches soft peaks, then fold it into the milk and fruit purée mixture, stirring until well combined to create a mousse. Pour into serving containers and refrigerate for 3 hours until set.