If you buy just produce when they are in the season and they are actually tasty, sweet and delicious you will have this utter joy. Where is the point having a summer fruit all year round? That just like having Christmas all year round! Ok that’s a bit exaggerated.
Our first strawberries are turning deep dark red for us to pick before the slugs having a taste in the garden. Last years crop was so massive that I forgot how much I have put in the freezer and forgotten all about it. 🙁
So in the recipe of the Strawberry mousse cake below I have used some of my frozen one and the colour is as vibrant as fresh picked ones.
Strawberry mousse cake with chocolate almond sponge
Strawberry season is just about to start and I can't wait to indulge in the juicy, sweet and deep red fruit.
Here I have used pureed fruit out of the freezer from last year's huge crop.
Best to make the day before to let it all set for 6 hours in the fridge. For the Chocolate almond sponge use a 23cm diameter cake tin and then a wider 24cm cake ring for the mousse.
Chocolate Almond sponge
- 40 g Chocolate 70% coco solids
- 60 g Free Range egg yolks
- 10 g caster sugar
- 10 g Rum
- 10 g Vanilla sugar / or 1 tsp vanilla essence that is caster suger which is infused with a real vanilla bean
- 90 g Free Range egg whites
- 20 g caster sugar
- 20 g Organic Plain Flour or French T55
- 70 g Ground Almonds
- For the chocolate almond sponge melt the chocolate in a bain marie or low temperature in the oven. Put egg yolks, sugar, rum and vanilla in a mixing bowl and mix until pale and fluffy. In another bowl mix the egg white with the caster sugar to a stiff meringue. Add the melted chocolate to the egg yolk mixture and then fold in the sieved flour, ground almonds first and then the meringue. Bake in the pre-heated oven at 180 degrees Celsius for 20 minutes. Let cool.
- To make the mousse with gelatin you have to put it in ice cold water to soften. Whip the whipping cream in a bowl; in a separate bowl beat the egg whites with the sugar; in the last and biggest bowl combine 150g strawberry puree with the yoghurt and lemon juice. At low temperature heat 100g strawberry puree and add the gelatin with all water pressed out. Dissolve slowly - be careful not to boil!!! Add the dissolved strawberry/gelatin into the strawberry/yoghurt mix and combine completely. Add whipped cream and meringue and stir through until all combined.
- Put your cooled chocolate almond sponge on a tray which will fit into your fridge and place the cake ring around. Fill the strawberry mousse and level the top. Put into the fridge until set which is approximately 6 hours. You can decorate with fresh strawberries, or even strawberry jelly or just have it plain like on the photo.
You can use the same recipe to make individual desserts even without the sponge and serve with biscuits.