Fresh raspberry and mint mousse

Instructions

1. 1

   Soak the gelatin leaves in cold water.

2. 2

   Pour the liquid cream into a bowl and place it in the freezer for 20 minutes.

3. 3

   Meanwhile, rinse and hull the strawberries.

4. 4

   Reserve about a dozen for decoration.

5. 5

   Blend the rest to a fine purée.

6. 6

   Squeeze the gelatin between your hands then place them in a small saucepan and heat them gently until they have dissolved.

7. 7

   Once they are melted, incorporate them into the strawberry puree and add the whipped cream, sugar, and alcohol.

8. 8

   Mix well.

9. 9

   Beat the very cold liquid cream to form a stiff peak.

10. 10

    Stop beating as soon as it forms small peaks that do not fall back down. Then incorporate it into the previous preparation.

11. 11

    Run 6 molds under cold water then invert them to drain.

12. 12

    Fill the ramekins with the mousse and place them in the refrigerator for 4 hours.

13. 13

    unmold onto individual plates and decorate the mousses with reserved strawberries and a few mint leaves.

14. 14

    Serve chilled.