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1
Fromage blanc is a white, high-moisture cheese that is like yogurt.
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2
It tastes a lot like yogurt.
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3
If you can't find fromage blanc, you can use yogurt.
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4
If using yogurt, top a small bowl with a strainer and line the strainer with a paper towel.
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Place the yogurt into the paper and wrap it up.
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Place a weight on top and let sit for 2~3 hours to strain.
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7
If you use about 450 g of yogurt, it will come out just about right.
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8
Once it's done draining, transfer 120 g to a bowl and mix it up.
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9
For the berry confiture: You can use fruit jam or strawberry jam if you like.
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10
Run the strawberries through a blender until they are pureed, then heat in a pot with the jam.
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11
Once the jam has melted, it's ready.
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12
Wrap a cake mold smaller than 15 cm diameter with plastic wrap and pour Step 7 into it.
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13
Transfer to the freezer to chill until hardened.
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14
This will take time, so you can do it the day before if you like.
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15
If you don't have a smaller cake pan, make an aluminum circle like in the picture.
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16
It's okay if it's not as neat at this.
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17
For the mousse: Soak the powdered gelatin in cold water to re-hydrate.
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18
Beat the heavy cream until stiff peaks form.
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19
Beat the egg whites in a bowl until thick like this.
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20
Combine the sugar and water in a sauce pan and turn on the heat.
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21
If you heat it over high, it will burn and become caramelized, so please carefully adjust the heat!
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22
!
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23
If you have a thermometer, heat it until it's just under 120C.
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24
If you don't have it, heat until the water is reduced to roughly half.
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25
Add Step 12 to the hot syrup to make the Italian meringue.
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Beat constantly.
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27
Keep beating it until it is a glossy meringue.
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28
Mix together the fromage blanc or yogurt with Step 11's heavy cream.
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29
Dissolve the gelatin in a double boiler and quickly mix into the mixture.
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30
Don't let the gelatin get too hot!
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Dissolve it over low heat.
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Add Step 16's Italian meringue into Step 17 and fold it in with a rubber spatula to make the mousse.
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Assembly: Cut a thin slice of sponge cake into a shape to fit into a 15 cm cake mold.
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Line the bottom of a 15 cm metal ring with plastic wrap and pour in half of Step 19.
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Top with the chilled Step 10.
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Pour in the remaining mousse and top with the sponge cake.
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Freeze in the freezer for about 4 hours
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38
If you don't have a metal ring, you can use a regular cake mold with a removable bottom.
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39
In that case, Stack everything in the opposite order and freeze in the freezer for half a day.
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40
Once frozen, flip it over and use a heated damp and wrung-out towel to warm the sides a bit to remove from the mold.
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Then, let it defrost in the refrigerator to finish It's a really fluffy and soft mouse, so only garnish with something light.
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By the way, you'll have some leftover sponge cake and egg whites, so why don't you try making this, too, so nothing goes to waste?.
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43
I recommend using jam that goes well with strawberries.
