Soft Strawberry Mousse with Rice Flour
Soft Strawberry Mousse with Rice Flour

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, soft strawberry mousse with rice flour. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Once the mousse has firmed in the fridge, transfer to a piping bag and pipe the mousse over half of the cookies. Place the other half of the cookies on top of the mousse, making a sandwich. Serve or return to the fridge until ready.

Soft Strawberry Mousse with Rice Flour is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Soft Strawberry Mousse with Rice Flour is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have soft strawberry mousse with rice flour using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Soft Strawberry Mousse with Rice Flour:
  1. Get 200 grams Strawberries
  2. Take 20 grams Rice flour
  3. Prepare 2 tsp Lemon juice
  4. Take 400 ml Soy milk or milk
  5. Take 40 grams Sugar
  6. Prepare 2/3 tsp Kanten powder
  7. Get 3 tbsp Powdered or granulated sugar (for sauce)

Pour the strawberry mousse into the tin. Place the rice flour, sugar, baking powder, and salt in a food processor bowl and pulse to combine. Blend lightly but evenly with a rubber spatula. Wash, hull and chop the strawberries and blend it in a blender along with sugar to a smooth puree.

Steps to make Soft Strawberry Mousse with Rice Flour:
  1. Trim the stems of strawberries first, then wash and hull.
  2. Using something like a food processor to purée the strawberries with lemon juice. Reserve half for sauce.
  3. Add powdered sugar in the reserved strawberry purée. *It is okay to use granulated sugar! (I use powdered sugar for easier blending).
  4. Mix soy milk, sugar, powdered kanten and rice flour in a blender. *If you mix well here, it will not form lumps in the next step.
  5. Pour the mixture from Step 4 into a pan. Heat over low heat until it thickens. *Stir constantly as it easily burns.
  6. Once thickened, pour in the strawberry purée and mix very well. Once combined, pour into individual cups and refrigerate.
  7. When cooled, top with sauce and it is ready to eat.

Take heavy cream in a chilled bowl and whip it to soft peaks. Then add Strawberry Puree and fold it gently. Sift flour and corn starch into the bowl, whisk until everything is incorporated and smooth, with no visible lumps. If the color isn't strong enough, add more food coloring. Mousse is meant to have an ethereal, light consistency; in fact, its quality is gauged by its airiness.

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