Strawberry Mousse
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
Strawberry Mousse
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
Cooking Instructions
- 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.
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