Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!

INGREDIENTS:
- one 8" genoise cake:

strawberry mousse
- 10g gelatin sheet (1 packet powdered gelatin bloomed in 50g water)
- 249g heavy cream
- 195g strawberry puree (divided into 2 portions)
- 84g milk
- 120g sugar

strawberry whipped cream
- 480g heavy cream
-50g sugar
- 50g strawberry puree

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Music: Ichigo no theme - Yumeiro Patissiere

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