Strawberry? : 300

Gelatin sheets : 10

Sugar ? : 45

Sponge cake : 2 slices

Light cream : 200

Accessories

Water : suitable amount

Peach? : Moderate amount

Kiwi fruit : Moderate amount

Steps

First step

1. Make a sponge cake first.

Second Step

2. Slice the sponge cake, use the middle and the bottom layer, the cake slice can't be the same size as the mold, it has to be smaller to leave the strawberry place.

Step 3

3. Soften the custard slices in cold water and set aside.

Step 4

4. Wash the strawberries, remove the tips and set aside.

Step 5

5. 130g of strawberries diced, beat strawberries into strawberry sauce with a food processor.

Step 6

6. Beat it finely for a smooth texture.

Step 7

7. Heat the strawberry puree over water and add the softened custard slices, stirring constantly until well mixed.

Step 8

8. Whip the light cream with sugar until it is six minutes old and slightly fluid, do not over whip or it will affect the texture.

Step 9

9. Mix the cooled strawberry puree with the light cream. (You can add some diced strawberries in this step)

Step 10

10. Wrap a layer of tinfoil around the outside of the cake mold to prevent leakage.

Step 11

11. Put the sponge cake slices into the bottom layer of the mold, cut the strawberries in half, and place the cut side outwards on the edge of the mold.

Step 12

12. Pour in the mousse mixture.

Step 13

13. Place the second sponge cake slice on top of the mousse mixture.

Step 14

14. Pour in the rest of the mousse mixture and smooth the top.

Step 15

15. Cover the top of the mold with a layer of plastic wrap and put it in the refrigerator for about 3 hours.

Step 16

16. Use a hot towel or hair dryer to heat the outer ring of the mold to release it easily. After removing the mold, put the fruit on the surface to decorate.

Step 17

17. It's best to cut the mousse with a heated knife so that the cut will be neat and perfect!

Step 18

18. Oh, beautiful, isn't it? I just took off the mold and couldn't wait to cut it and eat it, it's sweet and sour and tastes superb! It's worth a try!

Cooking tips

It's November, the strawberries are not ripe enough for this season, so they taste sour, I added 45g of sugar in the recipe and the flavor is awesome! With a bit of tartness and sweetness, it doesn't taste mushy. Another thing to note is that when you puree the strawberries in a food processor, make sure you puree them until they are fine, so that the mousse has a smooth texture. Above I used yellow peaches and kiwi fruit to decorate, I think the color combination is still quite beautiful, you can also use strawberries cut in half, the cut side up to decorate the flower shape is also a good choice