Advocaat Mousse with caramelized strawberries

Name: Advocaat Mousse with caramelized strawberries
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 sheets Gelatine; 3 Eggs (size M); 7-10 Tbsp scraped pulp from 1 vanilla pod; 180 g Sugar; 100 ml Egg liqueur; 250 g Whipped cream; 300 g Strawberries; 25 g ground pistachio kernels; 7-10 Tbsp Mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

5 sheets Gelatine
3 Eggs (size M)
7-10 Tbsp scraped pulp from 1 vanilla pod
180 g Sugar
100 ml Egg liqueur
250 g Whipped cream
300 g Strawberries
25 g ground pistachio kernels
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Beat the eggs, vanilla pulp and 60 g sugar with the whisk of the hand mixer until very creamy. Stir in egg liqueur drop by drop. Squeeze out the gelatine and dissolve at low heat. Stir in 6 tablespoons of cream and mix with the rest of the cream. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream.
2
Chill the advocaat mousse for at least 4 hours. Wash the strawberries, dab dry very well, clean and halve. Lightly caramelise 120 g sugar in a pan, add strawberries and toss briefly in the caramel. Remove from heat. Use 2 tablespoons to prick the noodles out of the mousse and spread them on plates. Arrange the strawberries and caramel on the plates. Sprinkle with pistachios and decorate with mint as desired
3
waiting time approx. 4 hours