strawberry mousse


A beautiful, lighthearted, cool, but a little … drunk with sweet cake, mousse with fresh strawberries and jelly liquor for coating. From


Ingredients for the cake:

Ζάχαρη : 65 g.

Eggs: 2 moderate

Flour: 65 g. (sifted)

Butter: 15 g. (melted, but not hot)

strawberry liqueur: 50 ml

Ingredients for the mousse:

Gelatine: 2 tablespoons powdered

Water (for gelatine): 50 ml

Strawberries: 400 g. and 2 – 3 extra for decorating

Ζάχαρη : 190 g.

Water (for the syrup): 45 ml

Glucose syrup: 20 ml

Egg whites: 3 moderate

Sour cream: 150 ml (at least 35% fat)


Materials for coating:

Gelatine: 2 teaspoons

Water: 20 ml

strawberry liqueur: 150 ml



Initially make cake: Butter and Lay wax paper with a griddle 23 from. Preheat oven to 180 degrees.

Put the eggs and sugar in a bowl that can withstand the heat and beat with a whisk to mix. After you put the bowl over simmering water (the bowl does not touch water) and hit the wire, until the mixture can be tripled in volume. Downloading bowl of boiling water and put it in the mixer with the enhancement of meringue. The beat on high speed for 4 minutes (will become as soft meringue). Add the sifted flour and very gently so as not to deflate the mixture, with spatula, the fold in the dough. Finally add the melted butter and stir gently again.

Pour the dough in the pan you prepared and bake in the preheated oven for 12 – 15 minutes. Unplug it and turn it upside down on a rack to cool. Remove the wax paper and.

Then prepare the mousse: Put water to gelatin in small bowl and add gelatine. Stir and leave to rise. Keep some strawberries for decoration and the other put them in a blender and make puree. Pass the puree by fine strainer or putting on fine muslin and squeeze to get as much as possible fruit pulp. From this you get 1/3 and about the heat. When they are warm enough, Remove from heat and add the soaked gelatine. Stir to melt the gelatin and then returns the pulp with the gelatin in cold fruit pulp kept. Stir to mix and allow to cool (but not thick).

Meanwhile prepare the Italian meringue for mousse: put sugar, water and corn syrup in a saucepan and put on fire. Stir to melt the sugar and let the syrup boil. When it starts to boil, put the egg whites in the mixer with the enhancement of meringue and beat. Check the syrup pastry thermometer when reached 122 degrees, download it from the fire. With care and a steady stream, add to the egg, without stopping the blow. When you add all the syrup, continue beating, until the temperature drops of meringue and not feel hot in the mixer bowl when you touch it with your hands. Stop hitting.

Stir in the strawberry puree meringue you prepared and stir gently to mix the meringue.

Beat the cream to foam and thicken (stage soft noses). And to add that the mousse and stir gently.

Begin assembly of fresh: Place the cake on a platter and put around a hoop 23 from. By brush pass over the cake with 50 ml strawberry liqueur. On top pour the mousse and well Lay the surface. Cover and refrigerate for at least tighten 1 time.

Finally prepare coating: put a bowl of water, and gelatine and leave to rise. Put the liqueur and sugar in a saucepan and put on fire. Stir to melt the sugar. When the mixture is hot add gelatin and mix melted. Remove from heat and allow to cool completely (but not set). When it is cold, dip strawberries kept in the mixture to polish the remaining mixture over pour sweet. Combine and strawberries, Cover and put it back in the refrigerator for at least 4 hours.

Before serving, remove the hoop, either by passing the first round with torch, either xekollontas with care from the mousse with a thin knife.


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