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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.
Equipment
- Mixer
- Food Processor
- Bowl
- Saucepan
- Cake Ring (7 inch)
- Baking Paper
- Acetate Sheet
Ingredients
SHORTBREAD BASE
- 85 g Unsalted Butter
- 90 g Brioche - torn
- 125 g Shortbread
FRESH MINT MOUSSE
- 250 g Whipped Cream
- 50 g VIZYON NEUTRAL CHARLOTTE MOUSSE POWDER
- 62.5 g Water - Room temperature
- 10 g Chopped Mint - Hold few extra leaves for decoration
STRAWBERRY MOUSSE
- 250 g Whipped Cream
- 50 g VIZYON STRAWBERRY CHARLOTTE MOUSSE POWDER
- 62.5 g Water - Room temperature
GLAZE TOPPING
- 1 x VIZYON RASPBERRY GLAMOUR MIRROR GLAZE
Instructions
SHORTBREAD BASE
- 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.
- 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).
- Combine with the brioche crumbs in a bowl and pour the brown butter over the crumbs. Mix well.
- 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.
- Press the crumb mix evenly into the base of the prepared pan and refrigerate.
FRESH MINT MOUSSE
- 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.
- 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.
- Add the chopped mint and fold into the mixture.
- Pour the mixture onto the shortbread crumb base and refrigerate for one hour.
STRAWBERRY MOUSSE
- 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.
- Pour the second layer onto the set mint mousse and tap the pan lightly to even it out.
- Freeze overnight.
GLAZE & DECORATE
- 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.
- Decorate with shortbread crumbs and fresh mint leaves.
Notes
