Blueberry Strawberry Mousse Cake
1.
Gelatine tablets are soaked in cold water and set aside
2.
Wash the strawberries, remove the stalks, and set aside
3.
Cut strawberries into small pieces
4.
Put the diced strawberries into the food processor and beat them into strawberry puree. This process takes about 1 minute. The strawberry puree must be beaten very delicately, so that the mousse will be smooth and free of particles.
5.
Add 30 grams of white sugar to the strawberry puree, and heat it over water until it melts
6.
Add the soaked gelatine slices to the strawberry puree and mix well. The state after mixing is very smooth
7.
Add 200 grams of whipped cream to 20 grams of white sugar and beat until it is distributed. It has a slightly fluid state. Don’t beat it too much, otherwise it will affect the taste.
8.
Mix the cooled strawberry puree with whipped cream, it is the mousse liquid
9.
Wrap a layer of plastic wrap on the 6-inch round mousse mold and then a layer of tin foil to prevent leakage
10.
Cut the baked 6-inch sponge cake into cake slices with a thickness of about 1 cm, take 2 of them and set aside
11.
Put the sponge cake piece into the bottom layer of the mold
12.
Cut the strawberries in half and place them on the edge of the mold, one next to the other
13.
Pour the first layer of mousse
14.
Spread the second piece of sponge cake on top of the mousse
15.
Pour in the remaining mousse and smooth the surface (or smooth with the back of a knife). This step is very important. If it is not flat, the refrigerated cake will have a bumpy feel, which is not perfect.
16.
Put the mousse cake in the refrigerator for more than 3 hours, use a hot towel or a hair dryer to slightly heat the outer ring of the mold during demolding, and then it can be easily demolded
17.
After demoulding, put strawberry decoration on the surface
18.
Finally put on the blueberries to decorate and finish
Tips:
When using a food processor to puree the strawberries, they must be beaten to a delicate state, so that the mouthfeel of the mousse will be smooth.
When finally pour the mousse liquid, shake it back and forth and smooth it, or use the back of a knife to smooth it.
The small decorations are best placed on the mousse before freezing and solidify together, so that it will not slip off easily, but the large fruit decorations are best to be added after the mousse cake is shaped.
