Created with Oishii, renowned for exceptional berries cultivated through innovative vertical farming, the Oishii Fragola Mousse is a single-serving dessert with a Japanese-inspired touch. A rice biscuit base, vanilla pastry cream and strawberry mousse come together in one sweet bite. Here is the recipe to bring it into your kitchen.
Ingredients
For the rice biscuit
- 3 large eggs
- 215 g sugar
- 70 g cold water
- 215 g flour
- 12 g baking powder
For the vanilla pastry cream
- 500 g milk
- 75 g sugar
- Pinch of salt
- 40 g cornstarch
- 10 g vanilla extract
- 4 large egg yolks
- 43 g unsalted butter
For the strawberry mousse
- 1 lb (450 grams) Oishii Koyo Berries
- 15 g lemon juice
- 50 g sugar
- 15 g gelatin
- 70 g water
- 240 g heavy cream (38% fat)
- 25 g powdered sugar (confectioners sugar)
How to make Oishii Fragola Mousse
- Make the rice biscuit. Preheat the oven to 375°F.
- Beat the eggs for 3 minutes. Gradually add the sugar and keep beating until thick. Mix in the water, flour, baking powder and salt.
- Line a 15-by-10-inch baking pan with parchment paper and grease well. Pour the batter into the pan and spread evenly.
- Bake for 12 to 14 minutes, or until fully baked.
- Make the vanilla pastry cream. Heat the milk. Separately, whisk the sugar, yolks, cornstarch, vanilla and salt.
- Pour half of the hot milk into the egg mixture, whisk, then add it back to the saucepan. Cook over medium heat and whisk vigorously until it thickens. Let the custard come to a boil and cook for 60 to 70 seconds.
- Remove from the heat, add the butter and whisk until combined. Pour into a bowl, cover with plastic wrap and chill.
- Make the strawberry mousse. Soak the gelatin in the water, then microwave to dissolve.
- Blend the strawberries and lemon juice. Strain and add the sugar.
- Whisk the heavy cream with the powdered sugar. Combine the whipped cream and the strawberry mixture.
- Half-fill a 3-inch silicone mold with mousse, add the chilled pastry cream and top with more mousse. Level the top and scrape off the excess.
- Freeze for 2 to 3 hours, or until firm.
