Strawberry Mousse Cake #glutenfree #glutenfreerecipe #glutenfreebaking

This beautifully light dessert tastes as good as it looks. It is light on the pallet with the strawberry mousse exploding on the taste buds to give you a truly decadent dessert.

Base

Process crackers till fine

Ingredients:
150g gluten-free Crackers
50g Butter, melted
3 tablespoons Strawberry Jam

Method:
Crush the Cracker biscuits finely in the food processor.
Melt the butter and jam.
Add to the biscuit crumb and mix well.
Place into the tin and press down firmly.
Refrigerate for about 15 minutes or until the mousse has been prepared.

Sponge

Ingredients:
3 large Eggs, separated
1/2 cup gluten-free Self Raising Flour
1/2 cup Sugar

Add egg yolk mixture to egg whites

2 tablespoons Vegetable Oil or Melted Butter
1 tablespoon Milk
1/2 teaspoon Vanilla Essence

Method:
Preheat oven to 180C
Grease and line large square pan with baking paper.
Place egg yolks, sugar, milk, oil in a bowl.
Mix until smooth, add flour and mix well.
In another clean bowl, beat egg whites until stiff peaks form.
Add the egg yolk mixture to the beaten egg whites.
Fold together using a spatula.
Bake  for approx 18 minutes or until the skewer come out clean in the centre.
Remove from the tin and cool on the rack.
The tin will then be used for setting the mousse unless you have 2 same size tins.

Mousse

Ingredients:
200g Cream Cheese
1/2 cup Sugar*
3/4 cup Thickened Cream
3 Egg Whites
2 Gelatin Leaves or 1.5 tablespoon Gelatin
1/3 cup Water
2 punnets Strawberries (500g) Leaves removed.**

Method:
 ** Place all  the strawberries into the food processor and process till smooth.
Separate into 2 portions - set aside 20% for topping.
Soak gelatin leaf in water for about 5 minutes, then boil in the water until melted.
Whip thickened cream.
Whip egg white until peaks form, set both cream and egg whites aside.
In a big bowl, beat the cream cheese and sugar until smooth.
Add the strawberries, gelatine, thickened cream and egg white - mix well.
Pour half mousse on the base, place the sponge on the top.
Pour remaining half of mousse to cover the sponge.
Refrigerate for half an hour.

You can simply serve as Strawberry Mousse

Topping

Ingredients:
150g Strawberries**
8g Agar Agar Powder
1/2 cup Water
2 tablespoons Sugar*

Method:
Mix agar agar powder, water, strawberry puree and sugar.
Bring to the boil.
Set aside till luke warm.
Pour onto the mousse and set in the fridge over night.
* May need to increase/ reduce sugar depending on how sweet the strawberries are!

Tips:

• If there is too much mousse, set in another glass.

• If you simply want Strawberry Mousse leave the base and the sponge layer out of the recipe and set the mousse in some dessert glasses for a lovely light dessert!