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Make a basic strawberry mousse. Add Italian meringue to make it fluffier. How to make the sponge dough I use in the video. 　How to make a sponge cake with no more mistakes! 　　https://youtu.be/Ok5zRYFEwJQ The equipment and ingredients I use: AG 18-8 ring φ15cm H5cm 　https://amzn.to/3K60a2O boiron Frozen puree fraise (strawberry) 1kg 　(This is different from the manufacturer used in the video, but can be used in the same way.) 　https://amzn.to/3vxCOy2 Gelatin Powder Silver / 500g 　https://amzn.to/3Lkjag5 KUKKU Cranberry Powder 30g 　https://amzn.to/3v0WXNG Non-dissolvable powdered sugar 100g 　https://amzn.to/3L8cgtG 0:00 How to make Chantilly cream 1:18 How to squeeze Chantilly cream 2:53 Preparing molds, slicing sponge dough 3:42 How to make strawberry mousse 9:26 Finishing touches 10:21 Eating 11:20 Recipe Ingredients [ Strawberry Mousse ] In the video, the recipe is doubled in quantity. Makes 1pcs 12cm cake [ Chantilly cream ] 100g heavy cream 35% 7.5 g sugar 1.2 g powdered gelatin 6 g water [ Strawberry mousse ] 130 g strawberry puree 4.5 g powdered gelatin 18 g water 24 g egg white 40 g sugar 15 g water 100 g heavy cream 35% 5 g cranberry powder 5 g dissolved powdered sugar Ishikawa's wish list https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/ Music By: Andrew Applepie Web https://andrewapplepie.com/ YouTube https://www.youtube.com/andrewapplepie/ Patreon https://www.patreon.com/andrewapplepie/ ---------- The URLs of the above links are Amazon Associate links. It is a matter of course that patissiers make delicious and beautiful cakes. However, I believe that nothing can compare to a cake made for a loved one with a lot of feeling. I will teach you how to make cakes for your loved ones without making any mistakes. After training as a patissier at Hotel New Otani for 8 years, I have worked as a chef patissier, factory manager, vocational school instructor, contest grand prize winner, product planning, branding, etc. Based on the various experiences I have gained in my 29 years as a patissier He is a patissier who teaches how to make sweets. He worked as a chef patissier at "Gramaudie's", a macaron brand in Kobe, for 5 and a half years before retiring in October 2018. I started working as a freelance patissier in October 2018. Currently, I work as an advisor for companies to improve management, product development, etc., assist in store development, hold seminars, etc. I will be returning to Okinawa in March 2021. In March 2021, he opened GOLDWELL in Naha, Okinawa. Loves architecture and dancing in the gym (taking a break). Chef Patissier Masayoshi Ishikawa, President of Pierapierre Co. https://pierreapierre.com/ Instagram page https://instagram.com/ishikawa_masayoshi_patissier/ Facebook page https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa channel https://youtube.com/c/IshMas?sub_confirmation=1/ BLOG Sweets that don't fail, taught by a patissier https://sweets-design.com/ #pastry #Recipes Translated with www.DeepL.com/Translator (free version)