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1
Tightly cover the outside of the mould with cling film to prevent the mousse mixture from leaking.
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2
Use an elastic band to tighten.
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3
Blend the strawberries in a mixer to make puree.
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4
Divide into 80 g and 200 g.
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5
Make the strawberry jelly.
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6
Soak the gelatin leaves in plenty of water to soften.
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7
Put 80 g of step 2's strawberry puree, granulated sugar and white wine in a sauce pan over medium heat and bring to a boil.
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8
Turn off the heat and add the drained gelatin leaves.
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9
Stir to dissolve the gelatin.
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10
Line the 12 cm mould with cling film and pour in the jelly mixture.
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11
Chill until set in the freezer.
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12
Make the strawberry mousse.
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13
Soak the gelatin in plenty of water.
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14
Put 200 g of strawberry puree, milk and granulated sugar in a sauce pan over medium heat.
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15
Bring to a boil and turn off the heat.
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16
Add the drained gelatin and stir to dissolve the gelatin.
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17
Put ice water in a bowl and hold the sauce pan over it.
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18
Chill the mixture and stir constantly until it starts to thicken.
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19
Whip the cream until stiff peaks form.
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20
Divide the mixture from step 8 into 3 portions and add one portion at a time into the whipped cream.
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21
Stir with plastic spatula.
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22
Add the kirsch and stir.
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23
Build the mousse cake.
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24
Cut one of the sliced sponges into a 12 cm round.
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25
Cut the other slice into a little smaller round than a 15 cm round.
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26
Place the mould on a tray that will fit in your fridge.
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27
Place the bigger round sponge on the bottom and pour in 1/2 of the mousse mixture.
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28
Fill the edge completely.
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29
Place the set jelly and spread a thin layer of the mousse mixture.
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30
Place the 12 cm round sponge on top and press gently.
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31
Pour in the rest of the mousse mixture and smooth out the surface with an offset spatula.
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32
Put the mould on a tray in the fridge and chill until set.
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33
Once it's set, take off the cling film and warm the mould with a warmed towel or burner to take off the mould on a plate.
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34
Decorate with strawberries, mint leaves etc.
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35
and it's done.
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36
A slice looks like this from the side.
