Strawberry Champagne Parfait

Yield: 20 Servings

Champagne Mousse

Braun Alaska-Express Neutral (633001)		4.2oz (120g)
Champagne, Room Temperature		4.2oz (120g)
Heavy Cream, Whipped		24.7oz (700g)

Whisk together the Alaska-Express and the champagne then fold in the whipped heavy cream.

Strawberry Yogurt Mousse

Braun Alaska-Express Neutral (633001)		2.5oz (70g)
Water, 77ºF/25ºC		3.5oz (100g)
Heavy Cream, Whipped		17oz (481g)
Plain Greek Yogurt		10.6oz (300g)
Frutta Prima Strawberry Compound (011108)		1.7oz (47g)

Whisk together the Alaska-Express neutral mix and water. Then and fold in the whipped cream in three parts, fold in the plain yogurt and compound.

Assembly

Braun Alaska-Express Strawberry (633007)		10oz (283g)
Water		22.5oz (638g)
Caraman Strawberry Purée (583128)		As Needed
Fresh Berries		As Needed
Lime, Thinly Peeled		As Needed
Chocolate Décor		As Needed

Pipe the Champagne Mousse in to desired vessels, about halfway up and allow it to set completely in the refrigerator. Combine the Alaska-Express and the water and pour on top of the Champagne Mousse. Allow it to set completely in the refrigerator until a jelly has formed. Pipe the Strawberry Yogurt Mousse on top of the jelly layer, almost to the top, and allow it to set completely in the refrigerator. Top with a small amount of the strawberry purée, skewered berries, lime peels, and chocolate décor as desired.