Fat-Free Mousse - Inulin · Instangel · Albuwhip - Texturizers

Ingredients: 250 g Strawberry puree 50 g Water 105 g Sosa Inulin 33 g Sosa Instangel 40 g Sosa Freeze-Dried Strawberry Powder 250 g Strawberry puree 2 15 g Sosa Albuwhip 110 g Sugar 25 g Lemon juice 10 g Sosa Neutral Acid Elaborations: Add strawberry puree 1 and Albuwhip to the KitchenAid bowl and mix. Whip until obtaining a meringue texture. Add the sugar in three parts to the meringue. Aside, mix Freeze-Dried Strawberry Powder, Inulin and Instangel. Separately, mix strawberry puree 2 with water, Neutral Acid and lemon juice. Blend the mixture while sprinkling the solid mix on top, until a homogeneous texture is obtained. Mix a third of the meringue with the second elaboration, integrating with a silicone spatula. Add the rest of the meringue and continue mixing until well blended. Place the mousse in a pastry bag. Mould in the desired shape. Let set in the fridge a minimum of 6h to gel. Then, freeze. Unmould while frozen and use.