White Chocolate and Strawberry Mousse Cake

Ingredients

Steps

1. 1

   For the strawberry cremeux: in a pot over medium heat, stir the yolks, sugar and strawberry puree until boiling.

2. 2

   Turn off the heat, add the butter and the gelatin mixture, stir until combined, and cool.

3. 3

   Seal an 18 cm ring with plastic wrap, pour the strawberry mixture into the ring, and freeze until firm.

4. 4

   For the base: in a food processor, grind the biscuits to crumbs, add the melted butter and process to a wet-sand texture.

5. 5

   Line a 20 cm ring with an acetate sheet and press the biscuit mixture into the bottom of the ring. Refrigerate for 30 minutes.

6. 6

   For the white chocolate mousse: bring 150 g of cream to just below a boil and pour over the 200 g white chocolate. Wait 2-4 minutes and stir until combined.

7. 7

   In a mixer, whip the 400 g of heavy cream to soft peaks. Fold a third of the whipped cream into the ganache gently until combined, then fold the ganache into the rest of the whipped cream.

8. 8

   Melt the gelatin mixture in the microwave for a few seconds, stir in two tablespoons of the white chocolate mixture, then fold the gelatin mixture back into the white chocolate mixture gently until combined.

9. 9

   Pour half the mousse over the biscuit base and level it. Freeze for about 30 minutes.

10. 10

    Once the mousse has set, place the frozen strawberry cremeux on top and pour over the rest of the mousse. Return to the freezer overnight.

11. 11

    For the whipped cream: whip all the ingredients to a stable whipped cream. Release the cake from the ring and acetate, and pipe the whipped cream on top.

12. 12

    For the glaze: melt the white chocolate and cream in the microwave or a bain-marie, and add the food coloring (optional). Pour over the cake and keep refrigerated.