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
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.