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strawberry mousse


450g frozen strawberries

1dl water/yoghurt

2 sheets of gelatin (1,5-2sheets per 3dl pureed strawberries/liquid)

1dl sugar

450ml whipped cream

2 tbsp. cherry jam or black currant jelly

½ sheet gelatin for the topping (1/2 sheet for 1dl of liquid)


Preparation Method:

  1. Mix the lightly defrosted strawberries in a food processor until they are pureed.
  2. Save about 1dl of them and pass them through a sieve to use later for the topping.
  3. Put the gelatin sheet in a cup with cold water to soften.
  4. Bring the pureed strawberries, water and sugar to boil.
  5. Take off the heat and add the softened gelatin.
  6. Whip the cream until soft peaks and carefully fold into the cooled strawberry mixture.
  7. At this point you can decide whether to bake a chocolate/vanilla cake as a base or just have this as a ‘’frozen/cold’’ strawberry cake.
  8. Pour the mixture into a cake ring (you can line it with fresh sliced strawberries) and cool for about 1h, either in the fridge or freezer.
  9. In the meantime prepare the gelatin topping, heat up the sieved strawberry pure mixed with cherry jam, take of the heat and stir in the gelatin.
  10. Cool it down a bit and pour over your set strawberry mousse cake.
  11. Cool in the fridge or freezer for further 30minutes.
  12. Decorate with mint leaves or some more fresh strawberries.