White Choc/strawberry Mousse Cake

INGREDIENTS

Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham
crackers
6 tablespoon (80 g) coconut oil or butter,
melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat),
cold, divided
1 tablespoon (10g) gelatin powder
2 tablespoon (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
¼ cup (50g) sugar
1 tablespoon (10g) gelatin powder
2 tablespoon (30g) cold water
7 oz (200g) whipping cream (35% fat),
cold

METHOD

Prepare the strawberry sauce so it has
time to cool before preparing the
strawberry mousse. Cut the strawberries
in quarters. Place the strawberries and
sugar in a small sauce pan and place
over medium heat just until sugar is
dissolved. Remove from heat and puree
using a blender. Set aside while you
prepare the gelatin.
Dissolve gelatin in 2 tablespoon cold water
and let it swell for about 5 to 10
minutes. Place over low heat just until
the gelatin dissolves and then pour it
over strawberry puree. Let the
strawberry mixture cool at room
temperature while you prepare the rest.
Prepare the crust. Place the
biscuits/graham crackers into the bowl
of a food processor. Blend until crumbs
form. Add melted coconut oil or butter
and process until completely combined.
Press the mixture into the bottom of a
non-stick 8 inch (20 cm) springform pan
using the back of a spoon. Refrigerate
until you prepare the white chocolate
mousse.
Prepare the white chocolate mousse. In a
heat proof bowl add the chocolate and 5
oz (150g) whipping cream. Place the bowl
over a saucepan with simmering water,
over low heat until all the chocolate is
melted. Meanwhile dissolve gelatin in 2
tablespoon cold water and let  it swell for
about 5 to 10 minutes. Place the gelatin
over low heat just until the gelatin
dissolves and pour it over the melted
chocolate mixture. Let cool completely.
Whip the remaining 7 oz (200g) cold
whipping cream until stiff peaks form.
Add melted chocolate mixture and mix
until well combined.
Pour the chocolate mousse over the crust
and refrigerate for about 15-20 minutes
to set.
Prepare the strawberry mousse. Whip the
cold whipping cream until stiff peaks
form. Add the cooled strawberry mixture
and mix until well combined. Pour over
the set white chocolate mousse.
Refrigerate for about 4 hrs or overnight
to set before serving. Run a warm knife
around the edges of the cake to remove
the sides of the pan.

INFO & TIPS

The flavours are amazing!!

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