STRAWBERRY MOUSSE CAKE

Strawberry Mousse Cake

   

   Ingredients

Crust

• Digestive Biscuits/Graham Crackers-4
• Coconut Oil or Butter, Melted-3-4 Tablespoon 

Strawberry Mousse

• Strawberries-5-7
• Sugar-4 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon
• Whipping Cream-2 -3 Tablespoon

White Mousse

• Whipping Powder-1 Packet
• Milk-1/2 Cup (115 Ml)
• Milkmaid-3 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon

Topping

Fresh Strawberries

Method

For the crust

STEP-1

Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form.

STEP-2

Add melted coconut oil or butter and process until completely combined.

Press the mixture into the bottom of a springform pan using the back of a spoon.

Refrigerate until you prepare the strawberry mousse.

 For the strawberry mousse

STEP-3

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-4

Meanwhile, cut the strawberries in quarters. Place the strawberries and sugar in a small sauce pan and place over medium heat just until sugar is dissolved.

STEP-5

Remove from heat and puree using a blender.

STEP-6

Let it cool and add 2 tablespoon of whipping cream, mix until well combined. Set aside while you prepare the gelatin.

STEP-7

Place gelatin over low heat, just until it dissolves and then pour it over strawberry puree.

Pour the strawberry mouse over the crust and refrigerate for 10-15 minutes.

For the white mousse

STEP-8

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-9

Meanwhile, in a bowl, mix 1 sachet of whipping powder and ½ cup milk.

Beat on low speed for 2 minutes, then in high speed for 3 minutes or until it thicken and forms light, fluffy peaks.

STEP-10

Then add milkmaid and stir well.

Refrigerate until you prepare the gelatin.

STEP-11

Place gelatin over low heat, just until it dissolves and then pour it over whipping cream.

Mix until well combined.

Pour over the set strawberry mousse.

STEP-12

Refrigerate for about 4 hours or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.

Decorate with strawberries.