Recipe For Strawberry Mousse Cake Recipe
This recipe for Strawberry Mousse Cake came with a Paul Hollywood endorsed springform tin that I recently purchased. To make the recipe you need ready to make jelly as found in the UK.
Strawberry Mousse Cake
Head straight on to the Recipe For Strawberry Mousse Cake ♥
At the end of the millennium I headed off to visit a friend in Dubai. December 1999 was one I will remember for many reasons. First, DSTV had a special on their new decoders at R1999. Funnily enough, the new generation ones cost the same today. Dave gave me a SOG crosscut as a gift, much like a Leatherman, which I still use. I had to buy a pillow when I arrived which was the last time I ever travelled without my own. And it was Ramadan at the same time as the world was celebrating one of the biggest New Year’s ever. Dubai being a Muslim country was not going to allow any celebrations for the turn of the Century. The world was waiting with bated breath to see if computers would work the next day.
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Fireworks were planned around the world and in Dubai it was just going to be another evening. At the very last minute, the country decided to allow very specific celebrations. This holiday was also my first visit to IKEA. I bought a huge pack of tea lites back with me from Dubai and as I don’t use many they lasted years. Last week I needed to buy more and found a pack of 100 at a local store. It took me right back to my time with Kim in the desert country. Talking of desert countries, did you see the desert island meme where the one person says to the other “good thing the artist could not read properly”? The island is covered in desserts! If I had to be stranded somewhere I would so want this strawberry mousse cake with me. It lasted quite well and looked pretty.
Click on the links for conversions and notes.
This is the jelly you will need:
Jelly From England Strawberry Mousse Cake Save Print This makes a great dessert and you could make it in a glass bowl without the sponge All Rights Reserved: Adapted from Paul Hollywood Ingredients for the sponge base 2 eggs 50g fructose 15g butter, melted, plus extra for greasing 50g flour, sifted for the mousse 135g packet strawberry jelly 600g strawberries, divided, hulled and all except 3 cut in half lengthwise 380g tin evaporated milk * to decorate 50g dark chocolate, roughly chopped 3 strawberries from your 600g punnet Method for the sponge base Preheat the oven to 180° Celsius Grease and line the base of a 23cm springform tin Place the eggs and fructose into a glass bowl and set over a bain-marie Whisk using an electric beater until doubled in volume and at ribbon stage Remove from the heat and gently fold in the butter Carefully pour the flour along the edge of the bowl and gently fold in Once the flour has been incorporated pour into the tin and bake for 15 minutes Remove from the oven and leave to cool completely Once cooled, remove the sponge from the tin and carefull remove the baking paper Clean your tin and line the sides with baking paper Place the sponge back into the tin on the base ** for the mousse Cut the jelly along the lines and place into a saucepan with 15mls water Leave to melt on the stove over a low temperature When completely melted remove turn the stove off Place 200g strawberries into a blender Purée until smooth and then pass through a sieve to remove the seeds Place the evaporated milk into a stand mixer and use a baloon whisk to whisk for 5 minutes When the milk has thickened and doubled in volume gently fold in the jelly Gently fold in the strawberry purée Arrange the cut strawberries around the edge of the tin, with the cut side facing outwards *** Pour the mousse into the tin and level the top as best you can Refrigerate for 2 hours to set to decorate Melt the chocolate and dip the base of your strawberries into the melted chocolate Set aside on baking paper to set Carefully remove the mousse from the tin and place onto a serving dish Place the rest of the chocolate into a piping bag and pipe the chocolate onto the top of the cake Decorate with the strawberries and serve This will keep in the fridge for a week My Notes * if you are in the UK and can only get 170g tins, use two
** I could not remove the base from the sponge once I had made the mousse
*** if you have any left over scatter them on the sponge base or use to decorate 3.5.3226
Inspiration published on Lavender and Lime August 25:
2016 – Pomegranate Concentrate
2015 – Roast Potato Wedges
2014 – Cinnamon Sugar
2011 – Slow Cooked Beef Short Ribs
2010 – Chocolate Macaroons
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