Petitchef

Strawberry yoghurt mousse cake

Dessert
6 servings
20 min
40 min
Difficult

Ingredients

Number of serving: 6
300 g hob nob biscuits (or any biscuit you use for making bases)

175 g unsalted butter

500 g strawberries, hulled and washed

75 g caster sugar

4 leaves gelatine

250 ml Greek yoghurt

300 ml double cream

Preparation

  • Start by making the base: place the biscuits into the food processor and blitz until you have crumbs. Meanwhile, melt the butter. Stir the biscuit crumbs into the butter then pour in the base of a 20cm springform tin. Press down. Leave to cool.
  • Puree the strawberries in the food processor until you have liquid pulp. Pass the puree through a sieve to remove as many seeds as possible this will provide a silkier texture.
  • Place the gelatine leaves in a bowl of cold water and leave to soften. Pour the strawberry puree into a saucepan and stir in the sugar. Heat until the sugar has dissolved and the puree is warm but not boiling.
  • Squeeze all the water out of the gelatine leaves and whisk into the puree. using a whisk, rather than a spoon, gets the gelatine to absorb quickly without any lumps. Put to one side to cool.
  • When the puree is at room temperature whisk in the yoghurt. Whisk the cream until you have stiff peaks then fold into the strawberry mixture.
  • Pour over the biscuit base and chill in the fridge for at least 6 hours.
  • Decorate as desired

Photos

Strawberry yoghurt mousse cake, photo 1
Strawberry yoghurt mousse cake, photo 2
Strawberry yoghurt mousse cake, photo 3
Strawberry yoghurt mousse cake, photo 4
Strawberry yoghurt mousse cake, photo 5
Strawberry yoghurt mousse cake, photo 6
Strawberry yoghurt mousse cake, photo 7

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