Ingredients
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (7.5g) gelatine powder
2 tbsp (30g) cold water (30ml)
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
3/4 tbsp (7.5g) gelatine powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
Fresh strawberries, cut in thin slices
Method
Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small sauce pan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatine. Dissolve gelatine in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatine dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
Prepare the crust
Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted coconut oil or butter and process until completely combined. Press the mixture into the bottom of a non-stick 8 inch (20 cm) spring foam pan using the back of a spoon. Refrigerate until you prepare the white chocolate mousse.
Prepare the white chocolate mousse.
In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatine in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatine over low heat just until the gelatine dissolves and pour it over the melted chocolate mixture. Let cool completely.
Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
Prepare the strawberry mousse.
Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
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