Ingredients
Sablé Cookie Crust
2 Egg Yolk - at room temperature
50 gr Icing Sugar - sifted
75 gr Salted Butter - very soft
120 gr Plain / All-Purpose Flour
1/4 teaspoon Salt - if using unsalted butter
Strawberry Mousse Filling
375 gr Strawberries - fresh or frozen
90 gr Caster Sugar
1 Vanilla Bean - or 1 1/2 teaspoon Vanilla Paste
7 gr (2 1/4 teaspoon) Gelatine Powder - with 2 tablespoon cold water
375 ml Heavy / Thickened Cream
200 gr Fresh Strawberries (optional) - for decorating the edges
Strawberry Jelly Topping
200 gr Strawberries - fresh or frozen
50 gr Caster Sugar
15 ml Lemon Juice
3 gr (1 teaspoon) Gelatine Powder
Instructions
Sablé Cookie Crust
Place a large 10 inch / 26 cm cake ring over a small baking tray lined with baking paper or mat.
In a small bowl, whisk together the Egg Yolks and Icing Sugar until smooth and thick (about 1 to 2 minutes). Add the very soft Butter and stir it in.
Add the Flour (and salt if using unsalted butter) and mix with a spatula until combined. It should have the consistency of a thick paste.
Press the dough at the bottom of the Cake Ring until well packed and flat. Chill for 30 minutes, then bake for 30 minutes in an oven preheat on 160'c / 325'f. Set aside to cool down completely.
Strawberry Mousse Filling
Blend the Strawberries (fresh or frozen, thawed and drained) until smooth. Optionally, pour through a thin mesh sieve to remove the seeds.
Place the blended Strawberries in a small saucepan with the Sugar and the seeds of the Vanilla Bean (see note 2). Whisk to combine them bring to a simmer on medium low heat. Remove from the heat.
In the meantime, mix the Gelatine Powder with a little bit of very cold water (about 2 tablespoons) in a small bowl. Set aside for a couple of minutes or until it resembles a thick paste.
Add the Gelatine paste into the warm Strawberry mixture and whisk well until fully dissolved. Transfer into a clean bowl or shallow pan and cover with plastic wrap touching the surface. Chill in the fridge for about 1 hour or until it doesn't feel warm to the touch anymore.
Whip the Cream in your mixer (or with a hand mixer) until you reach stiff peaks. Place the chilled strawberry mixture in a large bowl and gently fold in the whipped cream in 3 or 4 times.
Place a 5 cm / 2 inch high Acetate Strip on the inside of the Cake Ring (see note 4). Optionally, slice the fresh Strawberries in half and place them on the inside of the ring - sliced side touching the ring.
Pour the Strawberry Mousse into the Cake Ring and spread it around until smooth on top. Chill for at least 3 hours or until the top of the mousse appears to be set - or overnight.
Strawberry Jelly Topping
Blend the Strawberries until smooth. Pour it through a thin mesh sieve place over a small saucepan to remove the seeds. Whisk in the Sugar and Lemon Juice, and bring to a simmer on medium low heat. Turn off the heat.
In the meantime, bloom the gelatine powder with a little bit of cold water (about 1 tablespoon) in a small bowl. When it resembles a thick paste, whisk it in the warm strawberry mixture until fully dissolved.
Set aside for 30 minutes to slightly cool down, then pour it over the mousse Mousse layer. Spread it around gently, then place back the cake in the fridge to set again for another 3 hours minimum, preferably overnight.
Post a Comment for "Strawberry Mousse Cake"