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1
To make the syrup: in a saucepan, mix the sugar and water.
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2
Bring to the boil and simmer for 2 minutes.
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3
Leave to cool.
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4
Wash 100g of strawberries, remove the stems and liquidise in a food processor to make a coulis.
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5
Pass the coulis through a fine sieve to collect all the seeds.
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6
When the sugar syrup is cool, mix with the coulis and put to one side.
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7
To make the mousse: wash the strawberries and remove their stems.
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8
Heat the strawberries in a small saucepan with 50g of golden caster sugar to create a puree.
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9
Cover the gelatine leaves with cold water in a separate bowl.
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10
In a separate bowl, whisk 4 egg yolks with the remaining 50g of golden caster sugar.
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11
Pour the hot strawberry puree on to the yolk and sugar mixture and whisk continuously.
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12
Put the strawberry puree, yolk and sugar mixture back in to a saucepan and heat whilst continually mixing until the puree thickens and coats the back of a spoon.
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13
Drain the gelatine and add it to the hot strawberry puree.
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14
Put it to one side to cool.
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15
Use an electric hand whisk to whip 300ml of cream in to soft peaks, adding the vanilla bean paste half way through.
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16
When the strawberry puree is cold, fold in the whipped cream in two stages to create a smooth and creamy mousse.
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17
To build the cake: line a 22cm in diameter springform tin with baking paper.
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18
Cut the madeleines in half length ways and line the tin with the curved sides against the wall of the tin.
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19
Fill the bottom of the tin with the other madeleines halves cut them to fit if need be.
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20
Using a pastry brush, paint themadeleines with the syrup made at the very beginning.
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21
Using a ladle cover the madeleines with the mousse.
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22
Repeat the process add madeleines, paint with syrup and add mousse.
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23
Make sure you leave a small gap between the final layer of mousse and the top of the madeleines.
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24
Place the cake in the fridge to set for at least 3 hours.
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25
When set, gently remove the tin and put on a serving plate or cake stand.
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26
Decorate with the mixed winter fruits and enjoy!
