Strawberry Mojito Mousse Cake

Summery feels come through in mouthfuls with this delightful Strawberry and Mint layered mousse cake on a crumb base. Glazed & decorated with stunning Raspberry Glamour Mirror Glaze.

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  • Prep 1 hr 30 min
  • Bake 15 min
  • Total 1 hr 45 min
  • Serves 8
  • Level Intermediate

This Strawberry Mojito Mousse Cake takes the flavours of the summer cocktail, fresh mint and ripe strawberry, and layers them as two light mousses over a crumb base of brioche, shortbread and nutty brown butter. A sparkling raspberry mirror glaze goes on top, finished with shortbread crumbs and mint leaves.

Both mousses are set with Vizyon powders from Polen Food Oceania. The mint layer uses Cream Stabiliser (previously Neutral Charlotte Mousse Powder). It is a neutral base, so the fresh mint comes through cleanly. The pink layer uses Strawberry Cream Stabiliser, which gives the layer its strawberry flavour and colour as well as its set. There is no gelatine to bloom or melt, just water, powder and whipped cream.

The technique to get right is the order of work. Weigh everything before you start, because the components are mixed quickly one after the other. Whip the cream only to soft peaks so it stays slightly pourable and settles flat in the ring. Then whisk the powder into room-temperature water until it is completely smooth before mixing it through. The powder needs to dissolve fully in the water first. Any lumps left at this stage will stay as lumps in the mousse.

Freezing the cake overnight gives a firm, cold surface for the Raspberry Glamour Cold Glaze. It is ready to use with no heating, so it can go straight onto the frozen mousse. There it gives a glossy, glittering finish and seals the surface of the cake.

Polen Food Oceania polenfood.com.au

Desserts

Strawberry Mojito Mousse Cake

Summery feels come through in mouthfuls with this delightful Strawberry and Mint layered mousse cake on a crumb base. Glazed & decorated with stunning Raspberry Glamour Mirror Glaze.

  • Prep 1h 30m
  • Bake 15m
  • Total 1h 45m
  • Serves 8
  • Level Intermediate

The recipe

Strawberry Mojito Mousse Cake

Method

SHORTBREAD BASE

  1. Place butter in a saucepan over medium heat. Melt for 4-5 minutes, swirling the pan, until nutty brown. Place in a bowl to cool slightly.

  2. Pulse the brioche in a food processor until finely chopped. Remove and place in a large bowl. Then pulse the shortbread in processor until it becomes fine crumbs. (Keep two teaspoons of crumbs aside for decoration).

  3. Combine with the brioche crumbs in a bowl and pour the brown butter over the crumbs. Mix well.

  4. Place a 7 inch cake ring on an oven tray lined with wax paper. Cut a strip of acetate sheet to line the inside of the ring. This will assist you in removing the ring and have a smooth outside finish.

  5. Press the crumb mix evenly into the base of the prepared pan and refrigerate.

FRESH MINT MOUSSE

  1. Weigh out ingredients first as they will need to be mixed quickly in succession.
    Firstly, whip the cream until it forms soft peaks. Don't overwhip as you want it slightly pourable to fill the mould evenly.

  2. Using a whisk, mix the water and Neutral Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through.

  3. Add the chopped mint and fold into the mixture.

  4. Pour the mixture onto the shortbread crumb base and refrigerate for one hour.

STRAWBERRY MOUSSE

  1. After the Mint Mousse has set, repeat the above process using the Strawberry Charlotte powder.
    Using a whisk, mix the water and Strawberry Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through.

  2. Pour the second layer onto the set mint mousse and tap the pan lightly to even it out.

  3. Freeze overnight.

GLAZE & DECORATE

  1. Next day - Demould the mousse cake and place on a wire rack with a drip tray underneath.
    Using the Raspberry Glamour Mirror Glaze cover the cake by pouring in a circular motion starting from the outside in. Glaze the cake and then smooth off excess with a spatula.

    Strawberry Mojito Mousse cake side image

  2. Decorate with shortbread crumbs and fresh mint leaves.

    Strawberry & Mint Mojito Mousse cake

Equipment

  • Mixer
  • Food Processor
  • Bowl
  • Saucepan
  • Cake Ring (7 inch)
  • Baking Paper
  • Acetate Sheet

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/strawberry-mojito-mousse-cake/

Strawberry Mojito Mousse Cake

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