Mint mousse with strawberries

cooking

Strawberry jelly

• Mix strawberry puree and water, heat to 40 °C.
• Add caster sugar and bring to a boil.
• Add the coloring and gelatin.
• Beat it with a blender.
• Pour into molds.
• Decorate the dessert the way you like.

Mint mousse

• Soak gelatin in ice-cold water.
• Combine one part of heavy cream (100 g) with mint and bring to a boil. Cover with foil, let infuse for 30 minutes, and then beat with a blender. Next, heat it to 60 °C, pour over the chocolate, add bloomed gelatin, and beat with a blender.
• Whip the second part of heavy cream (270 g) to light peaks.
• When the creamy chocolate mass has cooled to 30 °C, combine it with whipped cream.

Mint sponge cake

• Combine and beat an egg and egg yolks, mint leaves, lemon zest, GRANDPRO Cake margarine, almond flour and flour with a blender.
• Whisk egg whites and caster sugar to thick peaks.
• Combine both masses with a silicone spatula.
• Bake in a 28-cm diameter cake ring at 170 °C for 20–30 minutes.
• Cool the sponge cake, and then cut into 1×1 cm cubes.

Velour

• Melt the cocoa butter, pour it over the chocolate, mix and beat with a blender.

Mint and strawberry cake

• Pour mint mousse into the mold, insert strawberry jelly and mint sponge cake.
• Freeze, then cover with velour.

Plating and garnish

• Melt the strawberry jelly to a sauce consistency.
• Chop the strawberries and mix them with the resulting sauce.
• Place the cake on a platter and sprinkle with raspberry powder.
• Place the strawberries mixed with the sauce on the side.
• Decorate with gold leaf and mint.