**Utilizing Andros Strawberry and Guava Purées and Andros Rhubarb Compote
Strawberry and Guava Mousse
|Strawberry Purée Andros||500|
|Guava Purée Andros||215|
|Whipped Cream Elle & Vire||500|
- Warm Andros Guava Purée and melt gelatin mass, combine with Andros Strawberry Purée and whisk to combine very well. Desired temperature should be room temperature.
- Make Italian Meringue and slowly add purée mixture while whipping at low speed.
- Fold in whipped cream.
- Make the mousse and portion into verrines of desired shape and allow to set.
- Add the Andros Rhubarb Compote followed by some decorations of your choice.