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1
Line the bottom and sides of a 9 inch spring form pan with plastic wrap. Set aside.
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2
For the strawberry mousse:
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3
In a large saucepan combine strawberries and sugar and cook over medium heat for 15-20 minutes. Remove from heat. Let them cool completely. Then transfer to a food processor/blender and puree until smooth. Strain mixture and set aside. Let it cool down completely.
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4
In a small bowl sprinkle gelatin over the cold water. Let it sit for 5 minutes.
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5
In the meantime beat the cold whipping cream using an electric mixer on high speed for 3-5 minutes until firm.
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6
The gelatin mixture should have gotten firm already. Place it in the microwave for 10-15 minutes or warm it up over a double boiler until it turns into a liquid. Add gelatin to strawberry mixture. Add vanilla extract. Gently, using a rubber spatula fold in whipped cream.
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7
For the assembly:
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8
Line the sides of the spring form pan with lady fingers (see photo). Pour strawberry mousse into the spring form pan. Refrigerate for at least 30 minutes.
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9
For the white chocolate mousse:
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10
In a small bowl add the cold water and sprinkle gelatin on top. Let it sit for 5 minutes.
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11
Place white chocolate in a bowl and set aside.
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12
Bring half of the heavy cream to a simmer in a saucepan. Pour the hot cream over the white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.
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13
Warm up gelatin in the microwave or over a double boiler, until it turns liquid. Add gelatin to white chocolate mixture.
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14
In a bowl whip the remaining half of the heavy cream using an electric mixer on high speed, for 3-5 minutes or until thick. Using a rubber spatula fold whip cream into the white chocolate/gelatin mixture.
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15
To finish the assembly:
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16
Pour white chocolate mousse over chilled layer of strawberry mousse. Refrigerate for 4-6 hours, preferably overnight. Add fresh strawberries on top. Slice and enjoy!
