My daughter is living in Barcelona for the next two years, a beautiful city, and I've very pleased to say she is loving it. She has a very nice apartment in a residential district but her cooking facilities are minimal. She has no oven so baking is out of the question. So when I had a call from her asking what dessert she could take to a BBQ I suggested that she head to one of the many fantastic bakeries in her area and pick something up but no she wanted to take something homemade.
I came up with this simple mousse cake, the picture could have been prettier but the recipe request was urgent and this is the best I could do in the time. I have since made it at a food festival but forgot to take a picture. I really am not very good at this social media lark!
As long as you have fruit and marshmallows this mousse is the simplest thing to make. You don't need to make it into something fancy you can put it in a nice glass to set and top with fruit and a crisp biscuit. I know you can make mousse with gelatin but that's why this recipe works so well, all the gelatin soaking and worrying is dealt with by using marshmallow and all you need to spend 10 minutes at the stove and the jobs done. It sets very quickly too so no need to worry about leaving it for hours, I made it in a kids class and the small servings were set in an hour. Not the most sophisticated dessert but certainly one of the simplest.
In the end she didn't take a dessert to the party but settled on a salad!!!! That's daughters for you!
Strawberry Mousse Cake
Time: 30 minutes plus chilling
Serves: 10-12 people
For the base: If you would prefer use a layer of sponge for the base
For the Mousse layer:
150g Strawberries (for decoration around the side)
300g Strawberries roughly chopped (you could use frozen or fresh cherries)
300g Mini marshmallows (use large ones but chop them up)
For the topping:
300ml Double cream
1 tbs Caster sugar
½ tsp Vanilla extract
Strawberries and mint leaves to decorate.
8” Spring form cake tin, lined
Crush the biscuits until fine, stir in the melted butter and press into the bottom of the tin, chill until required.
Slice 150g Strawberries and position around the inside of the tin on top of the biscuit layer.
Place the chopped strawberries in a saucepan and heat gently until very soft, mash with a fork.
Add the marshmallows and stir until they have dissolved, use a balloon whisk to beat until all the strawberries have been thoroughly incorporated, the mixture will be pink, thick and mousse-like.
Carefully fill the tin, taking care to keep the strawberries around the base in position. Smooth out the top and place in the fridge for a couple of hours.
Once the mousse has set, whip the cream with the caster sugar and vanilla and spread over the top of the mousse. Save some cream to pipe rosettes around the top and decorate with halves of strawberry and mint leaves.