If you didn’t notice, a massive heatwave hit Sydney. So all I could think about was having a light, refreshing mousse cake for my birthday high tea I was preparing for. It was a pretty chill day, everything was...
If you didn’t notice, a massive heatwave hit Sydney.
So all I could think about was having a light, refreshing mousse cake for my birthday high tea I was preparing for.
It was a pretty chill day, everything was pretty much homemade and I could not have asked for such amazing company.
This mousse cake is pretty darn delicious and easy to make (my cousin and I just made it difficult for ourselves haha) Just follow the tips and you will be alright!
Ingredients
Biscuit base
200g Arnotts Shortbread (smashed/blended)
75g butter, melted
Strawberry Buttermilk Mousse
100g strawberries
60g sugar
seeds of vanilla pod
juice of 1 lemon
120ml Buttermilk
120ml Heavy cream
2 sheets of gelatine
Mixed berry jelly
175g mixed berries
30g sugar
2 sheets of gelatine
Method
In a blender, process biscuits until fine crumbs form. Mix melted butter and crumbs until combined. Transfer the mixture to a LINED, SPRINGFORM pan and press flat. Put in refrigerator to set. Soak the gelatine in cold water. In a small saucepan, bring sugar, lemon juice and vanilla seeds to boil. Remove from heat. Squeeze excess water from the gelatine and stir into the lemon juice mixture. Allow to cool. Pour buttermilk into a bowl, fold in the lemon juice. Blend together with strawberries until smooth. Strain through a sieve. Whip the cream into soft peaks and fold into the buttermilk mixture. Pour the mousse into the LINED, SPRINGFORM pan and freeze for a few hours. For the jelly, soak gelatine in cold water. Blend mixed berries until smooth and strain through a sieve. (Mix with a bit of water if too thick). Warm up a small part of the mixed berry mixture Squeeze excess water from gelatine and mix into the warm berry juice. Let it cool slightly. Pour over mousse cake and put in fridge to set completely.
