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Mini Fraise Moussecake

It is a very simple strawberry moussecake as you just need to have sponge cake, strawberry syrup & puree, fresh mousse, strawberry jelly and fresh strawberries. Cake Base
Cake sponge about 10mm thick.

Strawberry Mousse
Strawberry puree 100gm

Strawberry Puree 100gm

Whole Strawberries
Sliced Strawberries Make the strawberry mousse
Whisk whipping cream and gradually add in Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.

Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.

This mini fraise moussecake looks beautiful, divine and not difficult to make and assemble, definite will charm your guests!


Posted on April 7, 2008 by bigboysoven. This entry was posted in Uncategorized and tagged 50c, Amp, Cake Base, Cake Place, Egg, Fraise, Fresh Strawberries, Half An Hour, Meringue, Mixture, Moist Cake, Monin, Rubber Spatula, Sponge Cake, Strawberry Jelly, Strawberry Mousse, Strawberry Puree, Strawberry Syrup, Whipping Cream, Yaw. Bookmark the permalink.

