Strawberry White chocolate Mousse cake

My family members (esp. my brother) started going on diet lately, and I had a problem that I couldn't finish all the things that I made by myself.  

Because all the thing that I make I have to eat it, so when I have fewer people to share my sweet, I have to make less of it ^^" 

I can't stop spending my time in the kitchen, but I started painting more. 

I think about painting a recipe, but still can't decide what style I want to do, so it's still a future plan, haha.

Now, talking about today's sweet. 

It's white chocolate mousse with fresh strawberries inside. So, you get both sweet and richness from the white chocolate with the lightly tangy taste from the strawberry. Plus, in this recipe, you don't have to use an oven too.  

I used white chocolate curls for decorating, it's very easy to make. The key is you have to use a large block of chocolate (soften it in the microwave or keep it at room temperature 1 day before using) and use a vegetable peeler, scrape the blade lengthwise across the chocolate to create chocolate curls. You can keep the chocolate curls refrigerate until ready to use.

English: Strawberry White chocolate mousse cake

สูตรภาษาไทย: ไวท์ช็อกโกแลตสตรอเบอรี่มูสเค้ก

日本語のレシピ：いちごホワイトチョコムースケーキ

Youtube: ไวท์ช็อกโกแลตสตรอเบอรี่มูสเค้ก/ Strawberry White chocolate mousse cake/ いちごホワイトチョコムースケーキ

Strawberry White chocolate Mousse cake

Makes 18 cm cake

Base

90 g ......................... Digestive biscuits

45 g ......................... Melted unsalted butter

Filling

150 g ........................ Strawberries (net weight) 

White chocolate mousse

15 ml ...................... Water

3 g ........................... Gelatin 

120 g ....................... White chocolate

100 g ....................... Milk

2  ............................. Egg yolks

................................. Pinch of salt

200 g ........................ Whipping cream

Topping

200 g ........................ Whipping cream

20 g ........................... Icing sugar

................................... white chocolate curls for decorating

Lined the base of 18 cm. loose base pan with baking paper.

Crush the biscuits with a rolling pin.

Mix the biscuits with the melted butter.

Pour the mixture into the prepared pan, press until the base is level.

Refrigerate until ready to use.

Pour the gelatin powder into the water, let it bloom for at least 5 minutes.

Put the white chocolate into a bowl, and place over a pan of hot water.

Stir until it completely melted. Set aside.

Heat the milk in a microwave  (600W) for 1-1.30 minutes.

Put the egg yolks and salt into a small saucepan, mix to combine.

Add the hot milk gradually, mix until fully combined.

Place over low heat Until the mixture reaches 75-80℃.

Remove from the heat and mix the bloomed gelatin into the saucepan. Mix to combine.

Pass the mixture through a sieve into the melted White chocolate bowl. 

Mix until fully combined, and let it cool completely before using it.

Place the strawberries into the prepared pan.

Whip the whipping cream until soft peaks formed.

Put 1/3 of whipped cream melted into the white chocolate bowl. Fold to combine.

Then pour the mixture back into the whipped cream bowl.

Fold to combine.

Pour the mixture into the prepared pan.

Refrigerate for at least 1 hour.

Whip the whipping cream and icing sugar until soft peaks formed.

Pipe the whipped cream on the mousse. Decorate with white chocolate curls.

Warm the side of the pan.

Remove the cake from the pan.

Ready to enjoy!!!

Strawberry White chocolate Mousse cake