Strawberry yoghurt mousse cake
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Ingredients
6
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Preparation
Preparation20 min
Cook time40 min
- 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
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