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Strawberry Mousse Cake

Sunshine is not a common occurrence here in the UK so when it does come out we literally make hay!!  Remembering after we moved here nearly four years ago from South Africa how we laughed when we saw people practically huddled together outside to enjoy the last rays of afternoon sunshine at a pub when the whole interior was empty and rather comfortable…..sadly time has made us become those people who chase the last rays of sunshine and to make hay or Vit D!

We are so fortunate to have an incredible farm in our area, well, we do live in the country, but it’s not really farming countryside more empty fields and woodlands rather than proper functioning farms.  Secretts Farm is a large farm in our area that I guess suburbia has just grown around it, with homes, shops and schools surrounding it these days.  Great for us as we don’t really have to go far to grab our local home grown fruit and veg which they sell from their farm stall, tip…they also stock many other products from other farms so raw unpasteurised milk and cheese is also a cause for excitement.  This post is all about strawberries, which they are probably most famous for, or rather pick-your-own strawberries.

A much loved tradition in the UK is to head off into the strawberry fields armed with a bucket to pick your body weight in strawberries.  It’s so much fun but can also really become like drawing dots when you just cant stop because there is always a bigger better brighter strawberry lurking in the next bunch or row and you just have to find it!!

I don’t know how much we actually ended picking in our last visit, but it sure was a huge amount, I’m guessing about 5 kg.  When I arrived home it was all systems go to create recipes and to freeze some for ice-cream.  This recipe I have been thinking of creating for a long time which was actually the reason why we popped to Sectretts to pick our own because I really wanted to have a ton of strawberries to work with to ace this recipe.

Two attempts later and it is stunning, in our house if it’s Gemma approved then it has passed the toughest test, and this recipe passed with a full 10/10 – Enjoy

Gemma our official taste tester

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Strawberry Mousse Cake
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Yield: 12

Strawberry Mousse Cake

Ingredients

Instructions

  1. Preheat the the oven to 180ºC.
  2. Prepare a 20cm springform baking tin by lining the bottom with greaseproof paper.
  3. In a small bowl, mix together the ingredients for the base and press them into the bottom of the base. You may need to use your fingers as its rather sticky and works best with fingers. Make sure the base is as even as possible.
  4. Bake for 20 min.
  5. Remove from the oven and leave to cool.
  6. In a blender or nutribullet, blitz together strawberries, gelatin, sweetener and extract.
  7. Transfer the mixture to a saucepan on the stove and set to a medium heat.
  8. Using a whisk keep stirring the strawberry mixture until steam starts to rise.
  9. Remove from the heat and stir through the coconut cream.
  10. Pour over the cooled base and refrigerate for a few hours until set.
  11. Remove the tin carefully and serve with strawberries or coconut cream.
Nutrition label for Strawberry Mousse Cake
http://eighty20nutrition.com/strawberry-mousse-cake/

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