Ingredients
Graham Cracker Crust
- 1.5 cups (180 grams) graham cracker crumbs
- 2 tablespoons (25 grams) granulated sugar
- 5 tablespoons (70 grams) unsalted butter
Strawberry Mousse
- 1.5 cups (350 ml) strawberry puree (see notes for instructions)
- 2 tablespoons lime juice
- ¼ cup (50 grams) granulated sugar
- ¼ ounce (7 grams) powdered gelatin (1 envelope)
- ¼ cup (60 ml) cold water
- 1 cup (240 ml) heavy cream, cold
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.
Nutrition
- Serving Size: 1 slice
- Calories: 436.91
- Sugar: 22.16g
- Sodium: 178.26mg
- Fat: 20.23g
- Saturated Fat: 11.27g
- Unsaturated Fat: 5.49g
- Trans Fat: 0.37g
- Carbohydrates: 35.34g
- Fiber: 0.91g
- Protein: 3.06g
- Cholesterol: 52.44mg