EP 28 모네의 디저트 Monet's Strawberry Mousse

Thanks for watching. If you have any fun memories related to desserts, please leave a comment. :) 00:00 Title 00:28 Introduction 03:46 Strawberry Mousse (Souffle) 04:50 Grinding strawberries 05:52 Making base dough 08:21 Meringue 09:47 Making dough (feat. strawberry jam) 11:22 Get ready to play 11:45 Mixing dough 13:03 Put the dough in the mold 13:43 tips 15:49 Baking 16:36 Complete 17:44 bon appetit Monet's recipe for strawberry mousse *The dessert released by Monet is souffle in terms of process or completion, but in this book, it was released as Simple Strawberry Mousse and its name was preserved.) Lamekin small size (height about 3.5 cm upper diameter 7.5 cm) About 10 pieces *The number of baked goods in the video is 5 + Stove mini bowl, and there is plenty left. *I think it would be good if you make it half-mixed with this recipe or use this recipe but use La Mekin in a large size. *6 minutes at 180 degrees Celsius, 6-7 minutes after turning it around Material (Strawberry base) 350g of strawberries 20g of sugar Corn starch about 15g (It's good to adjust 2–3 g depending on the hardness of the strawberry you use.) (White Meringue) 120 g of egg white 40g of sugar Butter and sugar for lamekin mold *Mix the strawberry base 85g + the white meringue well and put it in the lamekin *As compared to the video, it is better to rest the meringue in the refrigerator for more than 1 hour. (Because of the nature of the meringue turning off, it is recommended not to exceed 3 hours.) See Monet's Giverny Strawberry Mousse Recipe: https://www.vogue.com/article/food-co...