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Baileys Mousse Cake with Strawberries

Last Friday my fantastic manager had her last day at work, so of course there was cake on the table.

BAILEYS MOUSSE CAKE WITH STRAWBERRIES AND CHOCOLATE  
10-12 SERVINGS.

STRAWBERRY INSERT:
50 G STRAWBERRY JAM
1 SHEET GELATINE

Soak the gelatine in cold water, 5-10 min.

Heat the jam in the microwave oven, squeeze the water out of the gelatine and melt it in the jam.

Pour the jam into a round silicone mould of 5 cm in diameter.

Cover and place the mould in the freezer for at least 2 hours.

STRAWBERRY MOUSSE:
1 SHEET GELATINE
75 G STRAWBERRIES (FROZEN CAN BE USED)
25 G SUGAR
1 ½ TBSP. LEMON JUICE
100 G HEAVY CREAM 38%
SEEDS OF 1/4 VANILLA POD
10 G ICING SUGAR

Soak the gelatine in cold water for a minimum of 10 min.

Cook a compote of strawberry, lemon juice and sugar for 5-10 min until the fruit is soft and tender. (If you only use frozen berries, then pour about half of the juice from the mixture after boiling, otherwise the mousse becomes too soft)

Blend the mixture into a fine puree.

Squeeze the water out of the gelatine and melt it in the puree. Set it aside and allow it cool to room temperature.

Cut the vanilla pod in half, lengthwise, and scrape out the seeds with a knife.

Whisk cream, vanilla seeds and icing sugar to soft peaks.

Gently fold the whipped cream together with the puree without knocking too much air out of the cream.

Remove the strawberry insert from the freezer and remove it from the mould.

Place it in the middle of the bottom of a 10 cm round silicone mould.

Spread the strawberry mousse over  and around the insert and smooth out the surface.

Cover the mould with cling film and place the mould in the freezer for at least 3 hours or until the mousse is frozen

BAILEY’S MOUSSE:
3 SHEETS GELATINE
35 G WHITE CHOCOLATE
75 G BAILEY’S IRISH CREAM
60 G PASTEURISED EGG YOLKS
15 G ICING SUGAR
225 G HEAVY CREAM 38%
SEEDS OF 1/4 VANILLA POD

Soak the gelatine in cold water for 10 min.

Finely chop the white chocolate and melt it, either over a water bath or gently in the microwave (80% power, 20 sec at a time.).

Squeeze the water from the gelatine, but save 1 tbsp. water to melt the gelatine in. Do it either in the microwave or over the water bath.

Mix Baileys into the melted gelatine and then fold it into the white chocolate.

Whisk egg yolks light and creamy with icing sugar

Whip the cream and vanilla seeds to soft peaks.

Fold the egg mixture into the chocolate-bailey’s mixture.

Fold in the cream with a rubber spatula without knocking too much air out.

Remove the strawberry mousse from the freezer and carefully remove it from the mould.

Place it with the strawberry jam insert downwards in the middle of the bottom of an 18 cm. round silicone mould.

Spread the bailey mousse over and around, smooth out the surface and cover the mold.

Place the mould in the freezer for 3-4 hours, preferably overnight.

HAZELNUT BASE:
150 G MILK CHOCOLATE, MELTED
50 G RICE CRISPIES
80 G HAZELNUTS
1 PINCH OF SALT

Roast the hazelnuts in the oven, 5-10 min at 200 degrees celsius. Rub the shells off with a clean tea towel.

Blend 30 g of hazelnuts into a creamy mixture.

Roughly chop the rest of the nuts.

Blend the rice crispies into fine flour, stir in hazelnuts and melted chocolate.

Spread the mixture on top of the frozen mousse, smooth out the surface, cover it with film and, optionally, place a cutting board on top and lightly press down so that the bottom is completely level.

Place the mold in the freezer for 15 min.

DECORATION:
STRAWBERRIES
RASPBERRIES
OPALYS CRUNCH PEARLS
RED WOOD SORREL
GOLDEN SPRINKLES
MINT LEAVES

Remove the mould from of the freezer and gently push the mousse cake out, place it with the hazelnut bottom down on a dish so you can see the rings on top.

Decorate the cake as seen in the pictures.

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