This channel is the best I've ever come across in TH-cam. She explains well and also encouraged you if you make mistakes. She's sooooooo perfect in explaining step by step.
Your videos are always my to-go. You help a lot of home bakers and the wanna-be-bakers. Explaining everthing to us in details and your voice is sooooooo pleasant! 🧡
Hello dear Aya I have jus made the mousse. Doubled the ingredients as I have a dinner party tomorrow. Keeping fingers crossed. Hope it sets well n everyone ENJOYSSSSS IT.
I have made Aya’s strawberry jam and it called for 3 tablespoons of lemon juice and I was so like wow it tasted like strawberries 🍓 on steroids and the purée of strawberries is slightly different but it’s so worth it Aussie gal is walking out of the kitchen heading out to buy some more strawberries 🍓 ❤
Hi AYA & friends I jus made this mousse. It was a hit. Every one loved it I doubled the ingredients. By mistake I think I over heated the meringue. Inspite if that it turned out amazingly lovely. May thanks AYA for sharing this recipe. L❤️VE U ❤
Thank you for showing fruit mousse! I have been waiting…. Want to try making different kinds of mousse specially passion fruit! Hmm! N Lychee w raspberry sauce. 🌺💐🎉🌹🙏😘
I used your recipe for this to make a chocolate version. I reviewed your other recipe for chocolate mousse but I don't like to use egg yolks since I'm trying to use my left over egg whites (I'm just finding recipes where egg whites is the main ingredient > aside from meringues) . It works well but I have to adjust the sweetness XD!
Love that experiment! If you do not want to add pate au bombe, you can make chocolate mousse with just chocolate and whipped cream. Just a simple version. Or, you can reduce the amount of meringue just like you said and replace with pate au bombe!
This looks delicious! If you used whipped butter instead of whipped cream, could you make something like a strawberry Italian meringue buttercream? Or would the gelatin / strawberry puree be too much liquid?
Hi Aya! Thank you so much for your recipe and helpful tips!! Your recipes are amazing! I was wondering if you have any tips on using agar agar strips or powder instead of gelatin for this recipe to make it vegetarian. I've not had much luck in replacing gelatin with agar agar in general and I was wondering if you had any expertise you could offer :) Thank you!
Thank you Walaa! That is a great question, but I unfortunately never tried making mousse with agar agar. Sorry I cant give you much help with it!! I would love to try it someday though.
Thank you for sharing Aya!! This looks easy enough for a home baker to do with your directions. Im not a big fan of strawberry so could I use other fruit? Blueberry/raspberry ? Could you do macarons in a future video ? Id love to see your tips to the best way to get full macaron shells. I use the french method but one day I want to try the Swiss method.
When you use different fruits, you might need to adjust the amount of ingredients - whipped cream, meringue , lemon juice and gelatin since some fruits puree are more liquidity or thicker with different level of acidity. If you like, you can use this recipe as a base and test out! I would love to do more macaron videos, I'm planing on a spring macaron tutorial. I made a macaron tutorial with Italian method a few years ago, check it out if you haven't checked yet, I shared all the tips and tricks in details. Hope that helps!
Helloo dear AYA. THANKS for this delicious recipe u shared and the tips u give in detail. Truely appreciated. Pls give granulated gelatine in gms as sheet gelatine is not easily available here. Pls pls pls. Wanna try this mousse soon. Thanks dear
You can use the same amount as the gelatin sheet. But it really depends on the strength of bloom as I shared in the video! If the package doesn't say it, start from the same amount and see if you need to adjust it or not.
It`s a dish that make you feel spring🌺 It looks delicious with plenty of strawberries🍓🍓 The explanation of how to make it is also easy to understand💕 I think I can make this too😉👍 It`s March but Japan is still cold🤣 Aya-chan should be careful about her body and do her best🤗
Thank you❤️ It’s still chilly here too but I can definitely see and feel spring is just around the corner! Thank you, I’m so glad to hear it was easy to understand😊🙏🏻
Hi Aya, thank you for this recipe. I just tried it and the mousse is now chilling in the fridge : D Do you think you'll make a video with a recipe for pâte à choux some day?
Another very successful endeavor to me! : ) love your channel! you give all the necessary information without dragging the video out! thank you so much for sharing your expertise. girl you rock! love this dessert so much! please keep up the wonderful work : )
Thank you for sharing this recipe! I happen to have lots of strawberries at the moment, so I'll definitely make this. Do you know if this will freeze well? I don't have glasses, so I'll use silicone sphere molds instead -- but then I need to freeze the mousse.
I’d never froze this one before, so the texture might get slightly different but usually you can freeze mousse. If you cook strawberry purée for mousse before using, it might do better when you freeze. I’ll make sure to try freezing next time I make it!
@@PastryLivingwithAya I've made it! As you suggested, I steamed the strawberry puree at 99C for 10 minutes to cook it. Then froze the mousse piped into silicone sphere molds. Unmolded once frozen, and let thaw in the fridge. The texture was light, airy, and smooth. Color looked fresh. Very pleased.
This channel is the best I've ever come across in TH-cam. She explains well and also encouraged you if you make mistakes. She's sooooooo perfect in explaining step by step.
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Your videos are always my to-go. You help a lot of home bakers and the wanna-be-bakers. Explaining everthing to us in details and your voice is sooooooo pleasant! 🧡
I appreciate that a lot!!!😊🙏 Thank you🧡
😊😊😊
Hello dear Aya I have jus made the mousse. Doubled the ingredients as I have a dinner party tomorrow. Keeping fingers crossed. Hope it sets well n everyone ENJOYSSSSS IT.
Your recipe always easy to understand. From the buttom of my heart THANK YOU SO MUCH
Thank you🥰 I’m so glad!!!
I have made Aya’s strawberry jam and it called for 3 tablespoons of lemon juice and I was so like wow it tasted like strawberries 🍓 on steroids and the purée of strawberries is slightly different but it’s so worth it Aussie gal is walking out of the kitchen heading out to buy some more strawberries 🍓 ❤
Hi AYA & friends I jus made this mousse. It was a hit. Every one loved it I doubled the ingredients. By mistake I think I over heated the meringue. Inspite if that it turned out amazingly lovely.
May thanks AYA for sharing this recipe.
L❤️VE U ❤
I'm so happy to hear that!! Thank you for sharing the special moment😊❤️ Awesome job!!
@@PastryLivingwithAya 🌹👍😘 THANK YOU 😘👍🌹
So easy to execute . Amazing
Thank you😊 I’m glad!
It looks so good ,how much of the powder gelatin can I use ,how many days in advance of my party can I make these moose,thank you
Thank you for showing fruit mousse! I have been waiting…. Want to try making different kinds of mousse specially passion fruit! Hmm!
N Lychee w raspberry sauce.
🌺💐🎉🌹🙏😘
I’ve learned so much from your channel, helps me a better home baker 😄 thanks a million 😄😄
I'm so glad! Thank YOU!!
Looks delicious & light ! Is the egg whites cooked ?
Very interesting recipe for sure looking super delicious
I used your recipe for this to make a chocolate version. I reviewed your other recipe for chocolate mousse but I don't like to use egg yolks since I'm trying to use my left over egg whites (I'm just finding recipes where egg whites is the main ingredient > aside from meringues) . It works well but I have to adjust the sweetness XD!
Love that experiment! If you do not want to add pate au bombe, you can make chocolate mousse with just chocolate and whipped cream. Just a simple version. Or, you can reduce the amount of meringue just like you said and replace with pate au bombe!
This looks delicious! If you used whipped butter instead of whipped cream, could you make something like a strawberry Italian meringue buttercream? Or would the gelatin / strawberry puree be too much liquid?
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Your videos are always beautiful, your tutorials are always so very helpful! Thank you!
Thank you☺️ I’m so glad to hear that!!
Im loving the music ☺️
Loving their music lately!😊
Cool, I didn’t know about this bloom in gelatine thank you so much for this information Aya, or should I call you Teacher Aya 😄
My pleasure! Thank you😁
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Hi Aya! Thank you so much for your recipe and helpful tips!! Your recipes are amazing! I was wondering if you have any tips on using agar agar strips or powder instead of gelatin for this recipe to make it vegetarian. I've not had much luck in replacing gelatin with agar agar in general and I was wondering if you had any expertise you could offer :) Thank you!
Thank you Walaa! That is a great question, but I unfortunately never tried making mousse with agar agar. Sorry I cant give you much help with it!! I would love to try it someday though.
Thank you for sharing Aya!! This looks easy enough for a home baker to do with your directions. Im not a big fan of strawberry so could I use other fruit? Blueberry/raspberry ?
Could you do macarons in a future video ? Id love to see your tips to the best way to get full macaron shells. I use the french method but one day I want to try the Swiss method.
When you use different fruits, you might need to adjust the amount of ingredients - whipped cream, meringue , lemon juice and gelatin since some fruits puree are more liquidity or thicker with different level of acidity. If you like, you can use this recipe as a base and test out!
I would love to do more macaron videos, I'm planing on a spring macaron tutorial. I made a macaron tutorial with Italian method a few years ago, check it out if you haven't checked yet, I shared all the tips and tricks in details.
Hope that helps!
Do you think it would work with Greek yoghurt? Should I put more gelatine ?
I haven't long subscribed and Iove your videos. I'm definitely going to try this one
Awesome! Hope you’ll like it!
Could I add fresh strawberry slices into the mousse and still have it set properly even from the added liquid the strawberries would add?
Helloo dear AYA.
THANKS for this delicious recipe u shared and the tips u give in detail. Truely appreciated. Pls give granulated gelatine in gms as sheet gelatine is not easily available here.
Pls pls pls. Wanna try this mousse soon. Thanks dear
You can use the same amount as the gelatin sheet. But it really depends on the strength of bloom as I shared in the video! If the package doesn't say it, start from the same amount and see if you need to adjust it or not.
Thanks for the immediate reply. Truely appreciated G😇D BLESS u and fly.
It`s a dish that make you feel spring🌺
It looks delicious with plenty of strawberries🍓🍓
The explanation of how to make it is also easy to understand💕
I think I can make this too😉👍
It`s March but Japan is still cold🤣
Aya-chan should be careful about her body and do her best🤗
Thank you❤️ It’s still chilly here too but I can definitely see and feel spring is just around the corner! Thank you, I’m so glad to hear it was easy to understand😊🙏🏻
Hi Aya, thank you for this recipe. I just tried it and the mousse is now chilling in the fridge : D
Do you think you'll make a video with a recipe for pâte à choux some day?
Lindo . maravilhoso
Another very successful endeavor to me! : ) love your channel! you give all the necessary information without dragging the video out! thank you so much for sharing your expertise. girl you rock! love this dessert so much! please keep up the wonderful work : )
How long we can keep the mousse in the fridge?
Is it still 50g gelatin if you’re using powder gelatin?
Дуже сподобався рецепт і як ви його готуєти. Треба приготовити цей мус. Дякую за відео. З повагою Олександра. Україна.
Thank you for sharing this recipe! I happen to have lots of strawberries at the moment, so I'll definitely make this. Do you know if this will freeze well? I don't have glasses, so I'll use silicone sphere molds instead -- but then I need to freeze the mousse.
I’d never froze this one before, so the texture might get slightly different but usually you can freeze mousse. If you cook strawberry purée for mousse before using, it might do better when you freeze. I’ll make sure to try freezing next time I make it!
@@PastryLivingwithAyaThanks! I’ll try and report back.
@@PastryLivingwithAya I've made it! As you suggested, I steamed the strawberry puree at 99C for 10 minutes to cook it. Then froze the mousse piped into silicone sphere molds. Unmolded once frozen, and let thaw in the fridge. The texture was light, airy, and smooth. Color looked fresh. Very pleased.
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Looks amazing!Many thanks for this recipe ❤❤
My pleasure 😊
Yummy...😋😋😋when my exams will finished I"ll try to make this strawberry mousse and please make a travel video with rei
Thank you^^ Aww thank you, I should!
Super
Can I make this mousse with fresh orange pulp.
Hope to make the pulp. N how much amt to put of pulp.
Since it is thinner, you probably want to adjust the amount of other ingredients.
Muy bonitos., lastima que solo entiendo en español..!!
I would like to know where you got the small glasses for the mousse?
I got it on Amazon! The brand is called Borosil.
Dear Aya All my ingredients are ready and set to make the mousse. My strawberries purée is not sweet at all. Should I add some sugar to it.
Have you tried strawberry extract? That may boost the flavor some
Hi Aya, where did you get the mini glasses?
I got it on Amazon. The brand is called Borosil!
Hello from Detroit Michigan from the U.S .
Do you have a website with all these recipes?
Hello!😊 I’m actually just working on it and hoping to create writing versions of all the recipes. Coming soon!!
Thank you for watching from Michigan❤️
Boa Tarde! Pode traduzir pro Português? Obrigada 😘😘😘😘😘🌷🌷🌷
Yayyyyyyyyyyyyyyy
Thanks!😉
Amooo
Delicia esse mousse❤
💜👍💜👍💜👍
Why dis my cream Terrence mixture became granulated after mixing
Pode traduzir pro Português a receita toda?
Is it possible to skip the meringue , it feels lik eating uncooked egg
You may want to add more whipped cream or use less gelatin.
Alguém me passa a receita por favor
The amount of ingredients are listed in the description box also!
Doce muito chamada seda de moça muito
PLS MAKE TIN PEACH RECICES
Delicia.
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