Angry Birds Basil Mousse with Strawberry Jelly and Crispy Streusel Layer

Cooking

Step 1

For jelly. Soak gelatine in cold water until plump. Put the puree in a saucepan, add sugar and bring to a boil. Remove from heat, add gelatin, stir and pour into a silicone mold.

Step 2

For mousse. Pour 50 g of cream and milk into a saucepan, add basil, bring to a boil, then remove from heat and let it brew for 15 minutes.

Step 3

Soak gelatine in cold water until soft. Add sugar to the yolk and mix everything until smooth.

Step 4

Remove the basil from the boiled milk and put it back on the fire. As soon as the milk begins to boil, boil the yolk ground with sugar in it. It is very important to do this during the boiling process and stir vigorously with a whisk so that the mass does not burn. Steep for 5 minutes until thickened, remove from heat, dissolve gelatin and cool to room temperature.

Step 5

Take 200 g of cream, beat with a mixer until thick peaks, then mix with the milk mass.

Step 6

Put a part of the mousse into a silicone mold with a hemisphere with a diameter of 6-7 cm, then cool in the freezer for 7-8 minutes. Remove from the chamber, put the frozen strawberry jelly in the middle and pour the remaining mousse to the edge of the mold. Put in the freezer until completely solidified for 4-5 hours.

Step 7

Make eyes, beak, etc. out of fondant using the appropriate food coloring. Decorate the bird and serve.