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Yogurt Mousse with Strawberry Soup

Ingredients For 8 servings For the mousse: Two plain unsweetened yogurts (at room temperature). 320g strawberries. 120g sugar. Two tablespoons lemon juice. 6 sheets unflavored gelatin. 1 tablespoon water. 8 additional strawberries for garnish. For the strawberry soup: 450g strawberries. 150g sugar. 60g water. 3 sheets unflavored gelatin. You'll also need: Small bowls or ramekins. Parchment paper. Preparation To make the soup: Start by soaking the 3 gelatin sheets in cold water. In a separate pot, combine the 60g water and 150g sugar over the heat. Once the sugar dissolves completely, add the 450g strawberries, cleaned and chopped. Let it boil for just 1 minute, then take it off the heat. Squeeze out the soaked gelatin and stir it into the hot strawberry mixture until fully dissolved, then blend everything smooth. Strain the mixture through a fine sieve to catch those little strawberry seeds, then pour it into a bowl, cover with plastic wrap, and refrigerate. It's actually best...

How to Make Puff Pastry



Sure, you can buy puff pastry ready-made at the store, and some of it's quite good. But once you try making it yourself, you'll taste the difference right away. The best part? Once it's made and still unbaked, it freezes beautifully, which makes life so much easier when you're ready to use it.
In the photo, you can see the finished puff pastry before rolling it out, ready to work with or pop straight into the freezer.

Ingredients

  • 250g bread flour.
  • 250g all-purpose flour.
  • 10g salt.
  • 250ml cold water.
  • 380g unsalted butter.

Preparation

Mix together both flours, the salt, and the water. Knead until you have a smooth dough. Shape it into a ball and let it rest for 20 minutes.
Roll it out on a lightly floured work surface or marble countertop. Keep rolling and flattening with your rolling pin. Once it's stretched out, cover it with plastic wrap or a damp cloth so it doesn't form a crust, then refrigerate for 1 hour.

After the hour is up, take the dough out and place it on your floured work surface.
Meanwhile, sandwich the butter between two sheets of parchment paper and flatten it with your rolling pin. You want a thin sheet of butter about half the size of your dough.


Place the butter sheet on top of the dough. Fold the left side of the dough over the butter first, then the right side. The butter should be completely enclosed.

Now roll the dough out again until you have a rectangle roughly 40x20cm. Fold the left third toward the center, then the right third on top of that. Cover with plastic wrap and refrigerate for 30 minutes.

Take the dough out of the fridge and turn it over. Roll it out again into a rectangle, fold the left third to the center, then the right third over that. Back in the fridge for another 30 minutes. You'll need to repeat this whole process (from rolling out the dough to the 30-minute rest) a total of 5 times. I recommend keeping track each time you do it, because it's easy to lose count.
After the final fold, let it rest much longer—at least 4 hours, or even overnight if you can. Always keep it wrapped in plastic.
Once that's done, your puff pastry is ready to use. Shape it into whatever you like: little pastries, palmiers, mille-feuille—you name it.

Notes

If you've frozen the pastry, let it thaw in the fridge about 8 hours before you plan to use it.

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