White Chocolate Strawberry Mousse Cake

Went to the market today and strawberries were on sale. These are exactly what I needed for my mousse cake, so I bought 5 packets of them. I think they weigh about a kilo. We don't need all these for a cake, the extras will be in the family's tummies.
I was thinking of doing a strawberry mousse cake as a treat for some of my kakis. I think I did one of this in September hence I needed new dimension for this cake. What should it be?
Da ... dum... white chocolates!
Why?
Firstly, I received a whole load of White and Dark Lindt chocolates from Dor during Xmas and secondly the white chocolate mousse cake that Tammy made for me on Christmas was yummy.
So, white chocolate strawberry mousse cake it should be !!!
Verdict - The strawberry mousse tasted a lot better with white chocolate. It was fruity, smooth and rich.

A bucket full of strawberries cleaned and soaked in salty water.


The cake, a little untidy as I didn't have time to take a photo before serving.


A neater photo!


This is the white chocolate that I used.



Ingredients: (20cm springform pan)
2 pieces chiffon cake base
Click here for cake base recipe

A) 450g strawberry
2 tbsp lemon juice
25g sugar
1 tbsp rum
Extra strawberry sliced and cubed (as much as you like)
Whole strawberry for garnish (optional)

B) 350ml whipping cream
2 - 3 tbsp icing sugar

C) 100g Lindt white chocolate or more
70ml whipping cream

D) 15g gelatin
60ml hot water

Method:
1. Clean and hull the strawberries. Add in 25g sugar and 1 tbsp rum and let it sit for awhile. Puree them in a blender and put it through the strainer. You should get about 400ml strawberry puree. Stir in 2 tbsp of lemon juice.
2. Whip 350ml whipping cream with 2 - 3 tbsp icing sugar till mousse state.
3. Melt 100g chocolate in 70ml whipping cream.
4. Dissolve gelatin in hot water and stir this into the strawberry puree. Reserve 2 tbsp of this puree for the swirl effect (I reserve the puree before adding gelatin).
5. Add melted white chocolate into the strawberry puree.
6. Fold the strawberry chocolate mixture into the whipped cream.
7. Line the cake pan with a slice of the cake base, top it with half the puree. Add in the strawberry pieces. Press the fruits down gently if needed.
8. Top it with another layer of cake and pour the rest of the puree on it.
9. Spoon teaspoonful of the reserved puree onto the surface of the mousse on desired positions and swirl it with a toothpick to create the swirls.
10. Refrigerate for at least 3 - 4 hours then garnish with chocolate coated whole strawberries.