Strawberry mousse cake (reference quantity: 8-inch round mold a)

Base: Digestive cookies 250g, butter 50g, milk 25g.

Mousse filling: 250g of fresh strawberries, 110g of granulated sugar (50g+60g), 350g of animal cream, 6 slices of Guylian.

Decorating ingredients: fresh strawberries, light animal cream.

Practice:

1. Make the crust - A. Put the digestive cookies in a plastic bag and roll them out with a rolling pin.

B. Heat the butter over water until liquid, add the crushed cookies and mix well → add 25g of milk and mix well with your hands, so that it reaches the point where it can be pinched

into a ball → pour into a living cake mold, press it firmly to flatten it and press it firmly → place the strawberries that have been cut in half with the cut side facing outwards, close to the wall of the mold,

and discharge them on top of the cake base → put it into the refrigerator to chill and reserve for later use.

2. To make the mousse filling - A. Soak the custard slices in cold water for 5~10 minutes to soften, drain and set aside.

B. Animal light cream add 60 grams of sugar, use a whisk to whip until out of the puffy, appear lines can be.

C. To make the mousse filling of 250g of strawberries with a food processor into juice → pour into a small saucepan over low heat → add 50g of granulated sugar, fully

stir so that the sugar is completely dissolved, bring to a boil and turn off the heat → cooled to about 50 degrees Celsius, put in the drained custard slices, mix well → pour

whipped cream, stirring well.

3, from the refrigerator out of the refrigerated cake mold, pour in the mousse filling, smooth the surface → knock a few times, shake out the air bubbles inside → cover with plastic wrap, and put in the refrigerator to freeze for more than 4 hours → demolding (use a hair dryer to blow the outside of the mold ring, easy to remove the complete mold) → to make the surface decorations, and cut into pieces to serve.