Ingredients

Bottom
shortbread cookies
1.25 cup
320 g
11.20 oz
10.56 fl oz
milk 3.2%
0.50 cup
120 g
4.20 oz
3.96 fl oz
Creamy mousse
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
cream 33%
0.50 cup
100 ml
3.30 fl oz
milk
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
white chocolate
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
cream cheese
0.50 cup
130 g
4.55 oz
4.29 fl oz
Strawberry mousse
strawberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
white chocolate
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cream 30-33%
0.75 cup
190 g
6.65 oz
6.27 fl oz
Jelly
strawberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz

Method

Let’s give the floor to Ellla: “I would like to offer you a supernaturally delicious strawberry dessert, or rather desserts. This is a mousse cake and cakes or cheesecakes, because the composition contains cream cheese. The main thing is that to cook this yummy thing, we do not even need an oven.

For the recipe, I use the frozen strawberries, though you can easily prefer the fresh ones. You will also need five metal rings: one of 14 cm in diameter and four of 8 cm in diameter, as well as an acetate film. It will be difficult to remove the dessert from the rings without damage if not to use the film. Catch the RECIPE, cook and share your impressions.

Ingredients

The bottom:

  • 320 g of cookies (ordinary shortbread with whole-wheat flour) | 11.30 oz
  • 120 g milk +/- 3.2% | 4.25 oz

Creamy mousse:

  • 5 g gelatin (1 sheet) | 0.20 oz
  • 100 ml cream 33% | 3.40 fl oz
  • 50 ml milk | 1.70 fl oz
  • 50 g sugar | 1.75 oz
  • 70 g white chocolate | 2.45 oz
  • 130 g cream cheese | 4.60 oz

Strawberry mousse:

  • 150 g strawberry puree | 5.30 oz
  • 50 g sugar | 1.75 oz
  • 20 g white chocolate (! Add to the hot strawberry-sugar mixture) | 0.70 oz
  • 10 g gelatin (2 sheets × 5 g) | 0.35 oz
  • 190 g cream 33% | 6.70 oz

The jelly:

  • 150 g strawberry puree | 5.30 oz
  • 20 g sugar | 0.70 oz
  • 5 g gelatin (1 sheet) | 0.20 oz

Order

  1. Before cooking, tighten the bottom of the rings with foil, place them on the board, and insert the acetate foil inside. After cooking, divide the base, both mousse and jelly in half (use scales). We put one-half into a 5.5 inch ring, the other half we divide into four 3.15 inch rings.
  2. After each stage, we send the dessert to the freezer, while we prepare the next layer, the previous one will get stronger and there will be a beautiful geometry. If you plan to eat the dessert the next day, then after pouring the jelly, you can move it to the fridge in order not to freeze it completely.
  3. After the freezer, the condensation will be released during defrost. That is OK; the dessert will still remain stable and tasty.

Bottom

Grind the cookies into crumbs, add milk, tamp into rings. Send to the freezer.

Creamy mousse

  1. Place the gelatin in the ice water. Whisk the cream until medium peaks. Place the chocolate in a tall glass, heat a little in the microwave. Combine milk in a saucepan with sugar, heat to 176F, remove, add squeezed gelatin, and mix thoroughly.
  2. Pour the milk mixture over the chocolate, stir it, then add the cheese and whip until smooth with a hand blender.
  3. Cool the mixture to 79 to 83F and combine with cream; mix thoroughly with a spatula, place it in a pastry bag, pour over the base. Send in the frost.

Strawberry mousse

  1. Pour the gelatin with ice water. Whip the cream until soft peaks. Combine half of the strawberry puree in a saucepan with sugar and warm until the first bulks.
  2. Remove, add squeezed gelatin, knead everything, add the second half of the puree, knead again, then cool to 79 to 83F.
  3. Insert the strawberry portion into the cream, knead gently with a spatula. Put the mousse in a pastry bag, pour over the creamy mousse, and send to frost.

Jelly

  1.  Pour the gelatin with ice water. Heat half of the puree with sugar until the first bulks, remove, add squeezed gelatin and mix it.
  2. Add the second half of the puree, knead well, cool to 86F, and shift the mass to a pastry bag.
  3. Pour over the strawberry mousse. Send in frost.

Before serving, remove the rings and the film; defrost the cake (cakes) in the fridge. 

Decorate as you wish.