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.
