Error Loading: \_modules\rte\v1\ucRTEDefault.ascx&msid=00000000-0000-0000-0000-000000000000&spmid=4c0e8be6-6738-47cc-b4c1-b3cddb36e0fc&pgid=fa64b2f4-ca49-4c97-b6fb-f2d511123be5&siteid=f8937758-074b-40c1-9d3d-c8fa257c6228&locale=en&id=fa64b2f4-ca49-4c97-b6fb-f2d511123be5&blogid=25082918-291e-45be-a8fe-e0017fcc4bcc& - The file '/_modules/rte/v1/ucRTEDefault.ascx' does not exist.
Strawberry Lemon Mousse Basil Bars - The Real Deal Cooking Channel

Recipes

Strawberry Lemon Mousse Basil Bars

Strawberry Lemon Basil Mousse Bars - Bruno Albouze - THE REAL DEAL

Strawberry Lemon Basil Bars Recipe / Makes 16.

Fruity Marmalade Insert
Lemon Mixture
1/4 cup (65g) lemon juice
1/4 cup (65g) water
1 ounce (30g) sugar
0.07 ounce (2g) agar-agar.
1 Tbsp (20g) Limoncello (optional).

Heat up lemon juice and water. Meanwhile, combine sugar and agar-agar. Sprinkle sugar-agar mixture in hot liquid stirring constantly using a whisk. Bring to a boil and cook for a minute on low heat. Cool mixture on ice water to set completely and chill. Add Limoncello and blend well to smooth out. Set aside.

Fruit Mixture
4 ounces (120g) poached lemons, cubed
2 ounces (60g) fresh strawberries, washed and cubed
1/2 Tbsp (10g) Herb crystals basil* or mint / or, fresh basil or mint.

Combine lemon and fruit mixture together and fill (one-third up) Silikomart silicone mini ice cream bar mold and freeze. Any ice cream molds would to the work.
*Herbs crystal is a trademark from Fresh Origins Microgreens. Fresh Origins is America’s leading producer of Microgreens and Edible Flowers...
Specialties near San Diego, California. Available online.

Strawberry Ganache Monté (Mousse)
0.8 cup (200g) heavy cream, hot
0.8 cup (200g) heavy cream, chilled
7 ounces (210g) white chocolate, melted
0.2 ounce (6g) gelatin, soaked in cold water and drained
5 ounces (150g) fresh strawberries, pureed
Red food coloring (optional).

Melt white chocolate (just melted). Meanwhile heat up heavy cream (0.8 cup/200g) and mix in chocolate. Blend inthe softened gelatin, remaining and chilled heavy cream and strawberry puree – blend well and chill overnight to set completely.

Bar Assembly
Whip strawberry ganache to soft peaks. Fill up frozen molds to the top and insert sticks. With an offset spatula, even up surface making sure the mousse goes deep inside each cavity. Freeze bars for at least 6 hours before unmolding. Unmold bars and arrange onto a frozen tray lined with silicone mat; keep frozen. Save leftover mousse for later use.

Chocolate Coating Glaze (Enrobage)
10 ounce (300g) white chocolate couverture
10 ounce (300g) cocoa butter.
1/2 tsp (4g) liposoluble red powder food coloring.

Melt cocoa butter first and mix in white chocolate and blend. Add food coloring and blend; pass through a sieve.

Chocolate Shell
Warm up glaze to 95ºF (35ºC). Glaze each bar and garnish with some herb crystals basil right before it sets.
Store bars in the refrigerator a couple of hours to thaw prior serving. Bars can be refrigerated for up to 2 days or kept frozen for weeks.

Poached Meyer Lemon / Cooking Method (semi-confit lemon)
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
2 lb. (900g) sugar
2 lb. (900g) water.

Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar.
Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months. Chop what’s needed for the cookies; keep them in syrup.

Poached Meyer Lemon / Sous-Vide Method
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
1 lb. (450g) sugar
1 lb. (300g) water.

Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF (85ºC). Immerse bags into the hot water and cook for 5 hours. Chill on ice water and refrigerate for up to 6 months. Enjoy!

Click To Print

Start your post here...