Process + Video Tutorial
Tips from Jasma :)
- 1 1/2 tbsp gelatine powder
- 1/4 cup cold water
- 3/4 cup milk
- 4 egg yolks
- 3/4 cup white granulated sugar
- 500g fresh strawberries (if frozen, thawing would be required)
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 3/4 cups whipping cream
- pinch of salt
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1/3 soften unsalted butter
- 5 tbsp white granulated sugar
- 2 large eggs
- fresh strawberries
- fresh thyme
Prep time: 45 mins
Chill time: 8 hrs - overnight
Cook time: 20 mins + 10 mins
Cake size: 8 inches
1. Add the gelatine powder to the water, give it a little stir and set it aside for it to bloom.
2. Combine the egg yolks with the white granulated sugar. Try not to incorporate too much air into this mixture.
3. In a saucepan, bring the milk to a boil.
4. Immediately mix the hot milk into the egg mixture spoonful by spoonful. Be sure to combine the milk slowly in order to raise the temperature of the eggs without scrambling it.
5. Pour the mixture into the saucepan and place back onto the stove. This cooks the eggs and insures it is safe to eat.
6. Cook on low heat and keep stirring and scraping the sides of the pan so everything cooks evenly.
7. Once the mixture is thicken and slightly yellow in colour, remove from the heat. It is important to not over cook because it would result in a clumpy mixture.
8. Microwave the gelatine for 10 seconds until melted and mix into the egg mixture along with the salt while both liquids are still warm.
9. While the mixture is cooling down, remove the stem from strawberries and place into a blender. It’s best to use fresh strawberries since it has the best flavour and colour, but if you are using frozen berries be sure to thaw it at room temperature before using.
10. Zest some lime zest for extra flavour. Also squeeze the juice.
11. Puree the strawberries until smooth.
12. Mix in the egg mixture.
13. I prefer to pass the mixture through a sieve to remove any seeds or clumps, although this is optional. Cover with plastic wrap and set aside to cool down completely.
14. In a stand mixer bowl, whip the soften unsalted butter with the white granulated sugar until nice and fluffy.
15. Crack in two eggs, one at a time and mixing thoroughly before cracking in the next.
16. Combine the dry ingredients which includes the flour, salt and baking powder. And add to the butter mixture.
17. Mix until combined.
18. Pour the batter into an 8 inch round cake pan with a sheet of parchment paper on the bottom. And spread until you have an even layer.
19. Bake in the oven preheated oven at 350°F for around 20 mins until the top is nice and golden brown.
20. Once cooled, remove cake and wash the pans so sides are clean. Then place cake back in the pan and set aside.
21. Now back to the mousse, whip up the cream till stiff peaks form.
22. Gently fold it with a large balloon whisk into the cooled strawberry mixture until smooth. Do not over mix.
23. Make sure the cake is completely cooled and pour the strawberry mousse all the way to the top.
24. Smooth out the surface then cover with a sheet of plastic wrap and secure with an elastic band.
25. Place into the fridge to set for at least 8 hours but overnight is best.
26. Once set, remove the mousse from the cake pan by pushing the pan on a cup so the sides of the pan can slide down.
27. Transfer the pan onto a serving platter, and decorate with fresh strawberries and fresh thyme.
- do not microwave gelatine for longer than ten seconds at a time to prevent it from over flowing or even exploding
- don't put the egg mixture in the fridge to speed up the cooling process because the gelatine would solidify
- it’s best to use fresh strawberries since it has the best flavour and colour, but if you are using frozen berries be sure to thaw it at room temperature before using.