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https://www.raiplay.it/programmi/esem... - Luca Montersino returns and It's always Midday with his interesting basic pastry lessons. Today, the master pastry chef explains how to prepare fruit mousse at home. Ingredients: 600 g pureed strawberries, 25 g powdered gelatin (and 125 g water to rehydrate), 1 kg cream with 35% fat, 240 g granulated sugar, 80 g water, 180 g egg whites, 80 g glucose