How do you make strawberry puree?

To make strawberry puree, simply pulse strawberries in a blender until smooth and then pour through a fine mesh sieve to remove the seeds. You can use fresh or frozen strawberries. If using frozen, I recommend thawing in the fridge overnight. If using fresh, make sure to choose bright red, ripe strawberries.

How do you get the mousse cake out of the pan?

Line the bottom of your springform pan with parchment paper and grease the sides of the pan for easy removal. For an extra layer of protection against sticking, you can also line the sides of the pan with an acetate collar or even just a strip of greased parchment paper.

How do you store mousse cake?

This strawberry mousse cake is best served within a day or two, but will keep covered in the refrigerator for up to five days. Freezing mousse cake isn't recommended, as it will alter the texture.

Simple Strawberry Mousse Cake - Whisked Away Kitchen

Description

Our light and creamy strawberry mousse cake is bursting with fresh flavor!

Ingredients

graham cracker crust

graham cracker crumbs 1.5 c (180 g)
granulated sugar 2 tbsp (25 g)
unsalted butter 5 tbsp (70 g)

strawberry mousse

strawberry puree 1.5 c (350 ml)
(see notes for instructions)
lime juice 2 tbsp
granulated sugar ¼ c (50 g)
powdered gelatin ¼ oz (7 g)
(1 envelope)
water, cold ¼ c (60 ml)
heavy cream, cold 1 c (240 ml)

assembly

whipped cream for serving (optional)

Instructions

Preheat oven to 320°F (160°C). Line the bottom of a 7-inch (18 cm) springform pan with parchment paper and lightly grease the pan. For an extra layer of protection against sticking, you can also line the sides of the pan with a strip of greased parchment paper.
Make the graham cracker crust. In a small bowl, melt the butter. combine the melted butter with the finely crushed graham crackers and sugar. Mix until completely coated. Pour the mixture into the pan. Press the crumbs into the bottom of the pan and up the sides.
Bake for 10 minutes, then remove and let cool.
Prepare the strawberry puree. Combine the strawberry puree, lime juice and sugar. Set aside for at least 15 minutes, stirring several times to dissolve the sugar.
Bloom the gelatin: Pour the water into a small bowl and sprinkle the gelatin over the top. Allow to sit for 5 minutes. Microwave the gelatin for 10 seconds, then stir. Repeat until the gelatin has completely dissolved*. Let cool slightly and then stir into the strawberry puree.
Make the whipped cream. Use an electric mixer to beat the heavy cream until stiff peaks form. Start on low speed and gradually increase to high as the cream begins to thicken.
Add half of the strawberry puree to the whipped cream. Use a spatula to gently fold the strawberry puree into the whipped cream until combined. Repeat with the second half of the puree.
Pour the mousse into the cooled graham cracker crust. Refrigerate at least 4 hours or until the mousse is set. Release the springform clasp and remove the outer ring of the pan.
Serve with whipped cream if desired.

Notes

Strawberry puree: Pulse strawberries in a blender until smooth. Pour through a fine mesh sieve to remove the seeds. If using fresh strawberries, make sure to choose ripe, bright red strawberries. If using frozen (my preferred method), I recommend thawing in the fridge overnight. A 16 oz (450 g) bag should be the perfect amount.

Gelatin: Having no lumps in the gelatin is very important. If you have a few little lumps that just won’t dissolve, simply pour the gelatin mixture through a fine mesh sieve.

Storing: Mousse cake is best eaten in the first several days, but will keep covered in the refrigerator for up to 4 days.

Category: dessert
Method: no bake
Cuisine: global

Keywords: strawberry mousse cake, mousse cake