Strawberry White Chocolate Mousse Cake

The cake just melts in your mouth, indescribably delicate taste!!! Delicate mousse cake with white chocolate and strawberry layer. I really love mousse cakes. The result was a tender and airy cake with a strawberry tint. I’m not giving the dough recipe, here you can use any sponge cake you like for the base. All liquids are in grams, don’t let this surprise you, you will have to weigh everything.
cook time: 3h
Lucas Halstead
Strawberry White Chocolate Mousse Cake

Nutrition Facts (per serving)

240
Calories
18g
Fat
14g
Carbs
5g
Protein

Ingredients (8 portions)

For the mousse:

Milk 75 g
Heavy cream 300 g
Lemon zest 10 g
White chocolate 100 g
Gelatin 10 g
Water 25 ml
Egg yolks 2 pc
Sugar 12 g

For the jelly:

Gelatin 10 g
Water 25 ml
Sugar 18 g
Lemons 12 g
Strawberry 200 g

Recipe instructions

Step 1

Step 1
Making strawberry jelly. First of all, soak the gelatin. Wash the lemon, grate the zest and cut the lemon slices.

Step 2

Step 2
Wash the strawberries, add lemon slices and puree them in a blender.

Step 3

Step 3
Divide the puree into two parts. Add sugar to one part and put it on the fire, stir over low heat until the sugar is completely dissolved, add the soaked gelatin along with water. Mix everything thoroughly, remove from heat and add the remaining puree. Mix and pour into the mold. The jelly mold should be 1cm smaller than the cake mold. Place in the refrigerator for the jelly to harden.

Step 4

Step 4
Preparing the mousse. Break white chocolate into pieces. Soak gelatin in water.

Step 5

Step 5
Mix milk with cream, add lemon zest and boil. Strain through a sieve.

Step 6

Step 6
Grind the yolks with sugar until a fluffy foam forms. Pour hot milk into the yolks in a thin stream, continuing to stir. Place in a water bath and cook until the cream thickens. The thickness is about the same as sour cream. Add gelatin, stir everything thoroughly.

Step 7

Step 7
Pour the hot mixture over the white chocolate and stir until the sugar is completely dissolved. Cool the mixture to room temperature.

Step 8

Step 8
Whip the cream to soft peaks and stir in the milk-egg mixture.

Step 9

Step 9
Place the cake in a springform pan (mine is 18 cm in diameter). Place half of the mousse on top. Place in the freezer to allow the mousse to harden slightly.

Step 10

Step 10
Spread the frozen jelly onto the mousse. I was in a bit of a hurry, my jelly didn’t harden quite well. Place the second part of the mousse on top of the jelly. Level and place in the refrigerator to harden.

Step 11

Step 11
I decorated the sides of the cake with chocolate with decals. I really wanted to see how my pictures would look on chocolate.

Step 12

Step 12
Decorate the cake with strawberries, pistachios and caramel threads.

Additional rubrics

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