Easy Recipe

Surely with the arrival of good weather the mousses are going to become an ideal dessert, thanks to its easy preparation and its variety of flavors like now more than ever.

The mousse in individual size which I propose today perfectly combines a fair point of acidity, thanks to the strawberries with the softness of the yogurt, by what becomes a combination soft and spongy that if also decorate in a careful manner and with taste, become quite a sight in your table.

Ingredients:
For 8-10 mousses of 6 inches diameter.(It will depend on the height).
(Base):
-150 Gr. of Oreo cookies.
(Without filling)
-60 Gr. of butter.
( Strawberry Mousse) ):
-150 Gr. strawberry puree.
-30 Gr. of sugar.
-3 Neutral gelatin sheets.
-200 ml whipping cream, 35% MG.
(Yogurt Mousse):
-250 gr. of Greek Yogurt
-30 Gr. of sugar.
-3 Neutral gelatin sheets.
-200 ml whipping cream, 35% MG.
(Decoration):
-Curls of Chocolate Strawberry flavour.
-Panatellas of White Chocolate and pink

As is:
First we are going to prepare the BASE, so take cookies oreo (without filling) and put it into a bag of plastic of the freezing, make a knot and with a wooden roller pass over cookies up get is completely crushed.
We melted the butter in the microwave and we miss her in a bowl along with the crushed biscuits, we remove until it is well mixed.

Prepare the molds or metal rings wrapped around the sides with vellum. We divvy up the mass of biscuit between the molds that we have and we pressed with fingers made below to make a compact base. We reserve in the refrigerator.

Now we begin to prepare the Strawberry MOUSSE , we put in a saucepan with cold water the gelatin sheets for 5 minutes approximately.

Cut and clean the strawberries and blend them, pass through a sieve and along with sugar fire heat them slowly until that the sugar dissolves. We drain the leaves of gelatine and add them the strawberry puree, continue stirring until they are completely dissolved. Remove the saucepan from heat and let cool at room temperature.

Meanwhile, assemble the cream and when mashed Strawberry this totally cold, mix them with sheath below movements upwards. Fill the molds giving the height you want. We reserve in the refrigerator about 4 or 5 hours to be able to mount on top of yoghourt mousse.

When check of Strawberry this totally curd mousse started to prepare the YOGURT MOUSSE, just before we put soak the gelatin sheets, then assemble the cream, we get 2 tablespoons of cream whipped once and the rest reserve in the refrigerator. To the two tablespoons of cream add you gelatine drained once and her warm up in the microwave for 10 seconds, remove and remove the end of fade. This mixture of gelatin and cream the joined the bowl of cream and mix with care so that we are not down, then add yogurt and mix again. At this point once we have the mousse ready to incorporate on the Strawberry mousse, fill giving the desired height and again to place another 4 or 5 hours in the refrigerator.

Curd only once we have carefully unmold on the dish where go to serve and garnish. As Council will tell you that to be able better unmold this or any mousse recommend freezing her, no doubt you it will be more easy.

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