White Chocolate Mousse Mirror Cake

To make Strawberry Puree:.

Puree strawberries using a blender or food processor.

Place pureed strawberries in a saucepan and sprinkle with gelatin; allow to stand for 5 minutes.

Add sugar and heat on medium, stir until dissolved.

Pour mixture into a bowl using a sieve to strain out any seeds.

Line a 6-inch, round, bottomless mold ( or ring mold ) with aluminum foil on the bottom ( if you have a silicone mold, you can use that instead ).Once your strained puree has cooled, pour it into your prepared pan.

Chill in the freezer for one hour; cover the top with cling wrap to prevent freezer burn.

To make White Chocolate Mousse:.

Place water into a saucepan; bring to a boil and then turn off the heat; add the white chocolate into a large bowl and set over the saucepan; stir until melted/dissolved – you’re creating a double boiler.

Add gelatin and water to a different, small saucepan and allow to sit for 5 minutes; then place on medium heat until dissolved; remove from heat.

In a third saucepan, add 130 liter of cream and heat on medium until it comes to a boil, turn off heat.

Add your dissolved gelatin to the boiled cream and stir.Then add the cream and gelatin mix to your large bowl of melted white chocolate and stir gently until combined.

In a cold, medium-sized mixing bowl, beat the remainder of the cream until stiff peaks form ( careful not to overbeat ).

Add half of the cream to the white chocolate mixture and fold together; add in the remainder and continue to gently fold until combined.

Take a centimetre round bottomless mold with aluminum foil on the bottom ( or silicon mold if you have one ).Set aside.

Remove your strawberry jelly from the freezer, and de-mold it.Set aside.

In your centimetre mold, pour half of the white chocolate mousse.Then place the frozen strawberry jelly and chocolate cake in the center.Cover the cake with the rest of the mousse.

Place your cake in the freezer until it sets.

To make Mirror Glaze:.

Mix gelatin with extra water ( 57 gram ) and let it soak for 5 minutes.

Place condensed milk, chocolate, and gelatin into a tall heatproof container – like a wide mouth mason jar, large mixing bowl or similar.

In a medium saucepan add sugar, glucose, and water; heat on low until the sugar dissolves.

Once the sugar has dissolved, increase the heat to medium and bring to 100 degrees – use a thermometer to get this temperature.

Pour sugar mixture into the milk and chocolate mix and allow to stand for a few minutes.Then, using a hand blender, blend until nice and smooth.

Place cling wrap over the glaze then chill in the refrigerator for 1-2 hours or until it's set.

Final Assembly:.

Remove mousse from the mold, using the spatula or knife.If using silicone, simply pop the mousse cake out of the mold.

Place cake on a cake board or on a cooling rack.

Reheat glaze in a microwave at 50% power for 20 to 30 seconds or until it reaches 95 F.

Add food coloring and then pour over the mousse cake; scrape off the excess around the bottom of the cake.

Serve chilled.