This wonderful mousse can be preparated for a birthday or another special event. Generally mousse has an Italian meringue base or a semifreddo base. My recipe has been “simplified”, since there are different elements that make up the dessert. So I’ve avoided preparing one of the two aforementioned products. So be patient because the process is enough long but, if you love cooking desserts, it will not be difficult for you to create this goodness!
For the strawberry compote:
- 180 grams strawberries
- 40 grams caster sugar
- 3 grams pectin for jam (a teaspoon)
- 4 grams gelatine leaves
Soak the gelatine for about 10 minutes. Mix the sugar with the pectin. Wash strawberries, remove the stalk and blend only 130 grams. Pass the puree through a sieve and set aside. Cut the remaining strawberries into small pieces. Place them in a saucepan and cook over low heat, until they pulp. Then add the strawberry puree, mix and stir in the sugar with the pectin. Bring to the boil (stirring constantly) and cook for 3 minutes. Add the squeezed gelatine, let it melt and remove from heat. Bring to a temperature of about 35° Celsius degrees. Once the temperature has dropped, pour the compote into a 10 cm diameter ring and put in the freezer.
For the sponge cake:
- 250 grams whole eggs
- 180 grams caster sugar
- 1 vanilla bean
- 150 grams flour type 00
- 50 grams potato starch.
Beat the eggs, sugar and vanilla bean seeds in a bain marie. The heat must be moderate and eggs must be beaten until the mixture becomes clear. Remove from the heat and continue whipping until mixture cools. It will take about 10 minutes. When the mixture is well swollen, sift the starch and flour and incorporate them little by little. You must mix gently from the bottom to the other to prevent the mass from deflating. Pour into a 26 cm diameter buttered and floured baking tin. Bake in a preheated oven at 180° Celsius degrees for about 22-23 minutes. When the sponge cake is ready, cut a layer and make a 16 cm diameter disc.
Please note: you can prepare other cakes or single portion desserts with the remaining sponge cake.
For the limoncello syrup:
- 200 ml water
- 50 grams caster sugar
- 30 ml limoncello
Pour the water into a saucepan, add the sugar and cook over a moderate flame until the sugar has melted. Stir often. Remove from the heat and pour the liqueur. Stir again and allow to cool at room temperature.
For the white chocolate mousse:
- 500 ml fresh cream
- 200 grams white chocolate
- 6 grams gelatine leaves
Chop the chocolate coarsely. Soak the gelatine for 10 minutes, then pour 150 ml of cream into a pot and bring to the boil. When the cream is hot, turn off the heat and stir in the chocolate. Mix and add the squeezed gelatine. Bring to a temperature of 30-35° Celsius degrees. After whip the remaining cream and add it gently to the chocolate mixture.
Place the frozen strawberry compote in a ring 18 cm in diameter. Pour a part of the mousse with a pastry bag. Wet the sponge cake layer with the limoncello syrup and place it on top of the cream. Press lightly, pour the remaining mousse and level. Put in the freezer overnight. The next day remove the cake and, if you want, glaze it. Decorate with fresh strawberries and lemon wedges or with other fruit you like.