Recipe
Strawberry Elderflower Mini Mousse Cakes
Light and elegant mousse cakes with a crunchy biscuit crust, two layers of fluffy mousse, and a shiny strawberry jelly on top.
Time: 8 hours 
Difficulty: Moderate
Yield: 8 servingsUdstyr
- 6–8 ring molds, Ø7 cm (2.75 inches)
- Acetate
- Piping bags
Ingredients
Crust:
- 175 g graham crackers
- 100 g butter
Elderflower mousse:
- 3 sheets gelatin
- 200 ml elderflower cordial (undiluted)
- 1 tbsp lemon juice
- 250 ml heavy cream
Strawberry mousse:
- 2½ sheets gelatin
- 300 g frozen strawberries
- 3 tbsp sugar
- 250 ml heavy cream
Strawberry jelly:
- 2½ sheets gelatin
- 200 g frozen strawberries
- 100 g sugar
Topping:
- 4 fresh strawberries (halved)
Instructions
Prepare molds:
- Place ring molds on a baking tray lined with parchment. Line the inside of each mold with acetate strips.
Crust:
- Crush the biscuits in a plastic bag using a rolling pin. Melt the butter and mix it with the crumbs. Press the mixture into the bottom of each mold to form a flat crust. Chill while making the mousse.175 g graham crackers, 100 g butter
Elderflower mousse:
- Soak gelatin in cold water for 10 minutes.3 sheets gelatin
- Simmer elderflower cordial with lemon juice for 10–15 minutes until reduced by half. You should have 1 dl (0.4 cup). Remove from heat. Squeeze excess water from the gelatin and stir into the warm cordial until dissolved. Cool to room temperature.200 ml elderflower cordial, 1 tbsp lemon juice
- Whip the cream to soft peaks. Gently fold in the cooled elderflower mixture in batches. Transfer to a piping bag and pipe a 2 cm layer onto each crust. Tap gently to level. Chill until surface is set (30 minutes in the freezer or 1 hour in the fridge).250 ml heavy cream
Strawberry mousse:
- Soak gelatin in cold water for 10 minutes.2½ sheets gelatin
- In a small saucepan, cook strawberries and sugar until soft (about 5 minutes). Blend and strain to remove seeds. Stir in the squeezed gelatin until dissolved. Cool to room temperature.300 g frozen strawberries, 3 tbsp sugar
- Whip cream to soft peaks. Fold in the cooled strawberry mixture. Pipe a 2 cm layer over the elderflower mousse. Chill until fully set (6–8 hours in the fridge or 3–4 hours in the freezer).250 ml heavy cream
Strawberry jelly:
- Soak gelatin in cold water for 10 minutes.2½ sheets gelatin
- Cook strawberries and sugar until soft. Blend and strain. Stir in the gelatin. Cool to room temperature. Pour a thin layer of gelée over each mousse cake. Chill for 1 hour until set.200 g frozen strawberries, 100 g sugar
To serve:
- Carefully remove the molds and acetate. Transfer each cake to a plate using a palette knife. Top with half a fresh strawberry and serve.4 fresh strawberries