Strawberry Mousse

Name: Strawberry Mousse
Cuisine: American
Ingredients: 2 slice with 1 cm thickness Your favorite sponge (or refer to; 200 grams Strawberries; 50 grams Milk; 50 grams Granulated sugar; 6 grams Gelatin leaves; 150 grams Double cream; 1 tbsp Kirsch (optional); 80 grams Strawberries; 20 grams Granulated sugar; 20 grams White wine; 3 grams Gelatin leaves; 1 optional Strawberries, rasberries, or double cream etc.

cookpad.japan @cookpad_jp

I bought plenty of strawberries and somebody also gave some to me. I used them to make a mousse with a little bit of an effort.

You can use any kind of 12 cm mould, but I used a tart mould. I use the same mould for the sponge and jelly inside.
Alcohol content is evaporated from the white wine so you won't taste too much of it. For 15 cm [5.9 in] circle mould with removable bottom. Recipe by Kyansama

I bought plenty of strawberries and somebody also gave some to me. I used them to make a mousse with a little bit of an effort.

cookpad.japan @cookpad_jp

I bought plenty of strawberries and somebody also gave some to me. I used them to make a mousse with a little bit of an effort.

Saved

Ingredients

2 slicewith 1 cm thickness Your favorite sponge (or refer to
For strawberry mousse
200 gramsStrawberries
50 gramsMilk
50 gramsGranulated sugar
6 gramsGelatin leaves
150 gramsDouble cream
1 tbspKirsch (optional)
For strawberry jelly
80 gramsStrawberries
20 gramsGranulated sugar
20 gramsWhite wine
3 gramsGelatin leaves
For decoration
1optional Strawberries, rasberries, or double cream etc.

Saved

Steps

1

Tightly cover the outside of the mould with cling film to prevent the mousse mixture from leaking. Use an elastic band to tighten.
2

Blend the strawberries in a mixer to make puree. Divide into 80 g and 200 g.
3

Make the strawberry jelly. Soak the gelatin leaves in plenty of water to soften.
4

Put 80 g of step 2's strawberry puree, granulated sugar and white wine in a sauce pan over medium heat and bring to a boil. Turn off the heat and add the drained gelatin leaves. Stir to dissolve the gelatin.
5

Line the 12 cm mould with cling film and pour in the jelly mixture. Chill until set in the freezer.
6

Make the strawberry mousse. Soak the gelatin in plenty of water.
7

Put 200 g of strawberry puree, milk and granulated sugar in a sauce pan over medium heat. Bring to a boil and turn off the heat. Add the drained gelatin and stir to dissolve the gelatin.
8

Put ice water in a bowl and hold the sauce pan over it. Chill the mixture and stir constantly until it starts to thicken.
9

Whip the cream until stiff peaks form.
10

Divide the mixture from step 8 into 3 portions and add one portion at a time into the whipped cream. Stir with plastic spatula. Add the kirsch and stir.
11

Build the mousse cake. Cut one of the sliced sponges into a 12 cm round. Cut the other slice into a little smaller round than a 15 cm round.
12

Place the mould on a tray that will fit in your fridge. Place the bigger round sponge on the bottom and pour in 1/2 of the mousse mixture. Fill the edge completely.
13

Place the set jelly and spread a thin layer of the mousse mixture. Place the 12 cm round sponge on top and press gently.
14

Pour in the rest of the mousse mixture and smooth out the surface with an offset spatula. Put the mould on a tray in the fridge and chill until set.
15

Once it's set, take off the cling film and warm the mould with a warmed towel or burner to take off the mould on a plate. Decorate with strawberries, mint leaves etc. and it's done.
16

A slice looks like this from the side.