Strawberry cheesecake in cup

It's strawberry season! Here's a light, protein-rich dessert: a cup of strawberries with white cheese mousse and vanilla. In this recipe, I use egg whites and gelatin to make a light mousse texture. Conversely, for a more gourmet version, mix Forage Blanc with whipped cream for a smoother result. It works well with other fruits like apricots or peaches. Find all of my strawberry-based recipes, like strawberry tiramisu, easy strawberry, or strawberry bavaro on pistachio sponge cake.

* Ingredients list

°250 gm strawberry
For light breakdown (optional):
°50g flour
°50gm ground almonds
°50 grams of sugar substitute
°25 gm shredded coconut
°2 tbsp. a tablespoon of water
°2 tbsp. oil soup
For mousse:
°400g fromage blanc (between 3 and 20% to taste)
°50g of sugar substitute (or sugar)
°1 lemon
°1 sheet of gelatin
° 1 egg white

* Recipe steps :

Make the almond and coconut crumbs (optional):
In a bowl, pour the flour, sugar substitute, almond powder, then the coconut powder and mix with your fingers
Add 2 tablespoons of water, then 2 tablespoons of oil, and keep mixing until you get a sandy dough
Crumble the dough on a baking sheet and bake for ten minutes at 180°C
While cooking: Mix the crumbs to make sure they brown evenly
In a bowl: pour blanc fromage, sugar, vanilla and mix
Let a layer of gelatin soften in a cup of cold water
Meanwhile, squeeze a lemon and heat the juice in a saucepan (or in the microwave) until it boils.
Squeeze the gelatin and mix it with lemon juice to dissolve it. Whisk the juice and then gradually mix it with +The preparation
Mix white powder and add it to the preparation, whisking gently to make a foam
Slice the strawberries, arrange them on the edges of dessert cups, and fill the bottoms of the musk with cottage cheese. Add fresh strawberry slices on top and cover with mousse.
Sprinkle the crumbs and coconut powder on top, then serve!