Celebrate Mother's Day with a burst of Japanese-inspired delight! We've teamed up with Oishii, renowned for their exceptional berries cultivated through innovative vertical farming techniques, to craft a dessert that captures the essence of elation in every bite. Available for a limited time at Eataly NYC Flatiron and Eataly Boston, our single-serving Oishii Fragola Mousse is the perfect way to treat Mom to something sweet.
Curious how to bring the sweet indulgence of the Oishii Fragola Mousse into your kitchen? Discover our exclusive recipe and create this delectable dessert from home.
FOR THE RICE BISCUIT
3 large eggs
215 gr sugar
70 gr cold water
215 gr flour
12 gr baking powder
FOR THE VANILLA PASTRY CREAM
500 gr milk
75 g sugar
Pinch of salt
40 g cornstarch
10 gr vanilla extract
4 large egg yolks
43 g unsalted butter
FOR THE STRAWBERRY MOUSSE
1 lb (450 grams) Oishii Koyo Berries
15 gr Lemon juice
50 g Sugar
15 gr Gelatin
70 gr Water
240 gr Heavy cream (38% fat)
25 gr Powdered sugar (Confectioners Sugar)
MAKE THE RICE BISCUIT
Preheat oven to 375°F.
Beat eggs for 3 minutes. Gradually add sugar and keep beating until thick. Mix in water, flour, baking powder, and salt.
Line a 15"x10" baking pan with parchment paper and grease well. Pour batter into pan and spread evenly.
Bake for 12-14 mins, or until fully baked.
MAKE THE VANILLA PASTRY CREAM
Heat the milk. Separately whisk sugar, yolks, cornstarch, vanilla, salt.
Pour half of the hot milk into egg mixture, whisk, then add back to the saucepan. Cook over medium heat and whisk vigorously until it thickens. Let the custard come to a boil and cook for 60-70 seconds.
Remove from heat, add butter, and whisk until mixed. Then, pour in a bowl, cover with plastic wrap and chill.
MAKE THE STRAWBERRY MOUSSE
Soak gelatin in water, microwave and dissolve.
Blend strawberries and lemon juice. Strain and add sugar.
Whisk the heavy cream with the powdered sugar. Combine whipped cream and strawberry mixture.
Half-fill a 3-inch silicon mold with mousse, add the chilled pastry cream and top with more mousse. Level the top and scrape excess.
Freeze for 2 to 3 hours or until firm.
