Delicious, no-bake dessert.
Wash fresh strawberries (18oz/500grams), add water (1/4cup) or lemon juice from one lemon and cook on medium high heat until very soft and mushy. About 15 minutes.
Puree soft cooked strawberries and strain through a fine mesh sieve. Let cool to room temperature.
Fruit puree cane be prepare ahead of time and stored in the fridge for up to a week or frozen for up to 3 months.
Whisk together egg whites (3 /90grams), granulated sugar (3/4 cup) and lemon juice (1tsp).
Place the pot over a pot of simmering water and stir constantly until mixture reaches 170F.
Mixture will turn white and will look soapy.
Remove from the heat and beat until soft peak is formed. When meringue is pulled up it forms a peak that falls down. Set aside.
Beat whipping cream ( 1 1/3cup), when slightly thickened add powdered sugar (1/2cup) add Vanilla Extract (1tsp) and beat until soft peaks are formed.
Sprinkle granulated gelatin (2tsp) over cold water (3tbsp). Let bloom 5 minutes. Bloomed gelatin will be firm and spongy. Microwave bloomed gelatin on high for 8 seconds, stir well. Let cool slightly.
Whisk together lukewarm strawberry fruit puree and dissolved gelatin.
Into the fruit puree(with gelatin) gradually fold meringue and whipping cream.
Spoon mousse into a piping bag.
Line a loaf pan with a plastic wrap.
Layer mousse and ladyfingers into the loaf pan. Starting and finishing with the mousse.
Cover with a plastic wrap and refrigerate overnight.
Peel off top food wrap.
Spread a thin layer of melted chocolate on the top (once you turn it upside down it be a bottom). Let set for 5 minutes.
Unmold cake onto a serving dish. If needed smooth out creases with a spatula.
Beat whipping cream (1/2 cup) until soft peaks are formed, add powdered sugar (2tbsp) and Vanilla Extract (1/4tsp).
Fill the piping bag fitted with Star Piping Tip 1M and any other closed Star Tip.
Pipe whipped cream swirls and on the top of the mousse cake.
Then insert chocolate leaves into the whipped cream swirls and garnish with fresh strawberries.
Melt chocolate melts. Spoon chocolate into a piping bag. Pipe a thick line of chocolate onto a parchment square. Using a small decorating comb or a fork shape the chocolate into wings.
Then with a small plastic sheet or use finger trim the chocolate "wings" into a leaf shape. Let chocolate harden.
With pearl luster dust and dry food only paint brush brush luster dust onto hardened chocolate leaves.
Peel off the parchment and use leaves as desired.
Chocolate Leaves and fruit puree, both can be made days ahead. Store them in the fridge, in an airtight container.
Certainly. If using rhubarb or other fruit on a tarter side, be sure add some sugar to the puree as it may be too tart on it's own.
Definitely. Use tea biscuits, graham crackers, Nilla wafers, or cut up cake is fine too.
Yes. As a matter of fact, letting it rest 24 hours makes it even better.