Strawberry Mousse Cake

A recipe for a fresh and delicious strawberry mousse cake.

Course Dessert

Cuisine Danish

Nøgleord Mousse cake

Total Time 6

Servings people

Calories 452kcal

Melt the butter in a saucepan and turn off the heat.
Blitz the biscuits and almonds to a medium-fine crumb and stir them thoroughly into the melted butter.
Line the base of a springform tin with baking parchment, then fit an acetate collar around the inside of the ring.
If using a cake ring, set it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with acetate.
Tip the biscuit and almond mixture into the tin and press it out firmly so the whole base is covered and the mixture is well compacted.
Chill in the fridge while you make the strawberry mousse.

Scrape the seeds out of the vanilla pod and rub them into a little of the sugar.
Put the strawberries, sugar, vanilla seeds, vanilla pod and lemon juice in a saucepan and bring to the boil.
Simmer over a medium heat for about 5 minutes, until the berries have completely broken down.
Remove the vanilla pod and blend the strawberries to a smooth purée, then measure out 350 ml.
Pour 50 ml back into the pan and keep it over a low heat; leave the rest to cool while you prepare the rest of the cake.

Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
Whip the cream to soft peaks.
In a bowl, stir the yogurt and the 300 ml of strawberry purée together until smooth and even.
Fold the whipped cream into the strawberry mixture in a couple of additions, taking care not to knock too much air out of the mousse.
Squeeze the water out of the gelatine leaves and stir them into the warm strawberry purée one at a time until dissolved, then turn off the heat.
Take a couple of spoonfuls of the mousse and stir them into the warm gelatine mixture to cool it down. Add an extra spoonful if it needs cooling further – it should come down to about 30°C.
Fold the gelatine mixture into the strawberry mousse until evenly combined, again without knocking too much air out of the mousse.
Pour the mousse over the biscuit base and gently tap the tin on the worktop a few times to bring any air bubbles to the surface. Chill for at least 3 hours, or until set – ideally overnight.
Carefully release the mousse cake from the acetate collar and place it on a serving plate.
Decorate the cake with fresh strawberries, mint or lemon balm and, if you like, freeze-dried strawberries.