An old recipe has been updated, easier to serve and eat, just as delicious. Perfect for a hot summer and then topped with sweet strawberries.
CHEESECAKE WITH WHITE CHOCOLATE AND STRAWBERRY MOUSSE
150 G STRAWBERRIES (YOU CAN USE FROZEN JUST AS WELL)
50 G SUGAR
2 SHEETS OF GELATINE
JUICE OF ½ LEMON, ABOUT 30 ML
150 G HEAVY CREAM 38%
1/2 TSP VANILLA PASTE
15 G ICING SUGAR
Soak the gelatine in cold water for a minimum of 10 minutes.
Cook strawberries, lemon juice and sugar for 5-10 minutes to a compote, until the fruit is soft and tender. (If you only use frozen berries, then discard about half of the juice after cooking, otherwise the finished mousse will be too soft to hold its shape.)
Blend the compote to a fine puree.
Squeeze the water out of the gelatine and melt it into the puree. Set aside and allow it to cool to room temperature.
Whip icing sugar, vanilla paste and cream to soft peaks.
Carefully fold the whipped cream into the puree without knocking too much air out of the cream.
Pour the mousse in a bubble wreath silicone mould (I used the one from By Ditte Julie), tap it lightly against the table so that the mousse is evenly distributed, cover the surface with cling film and place it in the freezer for at least 3 hours or overnight.
Left over mousse can be stored in the freezer for up to 3 months.
200 G LEFTOVER CHOCOLATE CAKE
85 G MELTED DARK CHOCOLATE, FX.CALLEBAUT
Blend the cake scraps into crumbs and mix them together with the melted chocolate.
Pour the mixture into a 20 cm spring mould, lined with baking paper on the bottom and plastic wrap at the sides.
Press the mixture well into the sides and bottom, so that the base is roughly the same thickness all over.
Place the cake base in the fridge, while you make the following elements.
25 G CORN FLAKES
50 G MILK CHOCOLATE
Blend the cornflakes into crumbs and mix with the chocolate.
Roll the mixture out thinly between two pieces of baking paper and let it set.
Roughly chop the chocolate crunch and spread it over the cake base.
100 G HEAVY CREAM (38%)
50 G SUGAR
60 G GLUCOSE SYRUP
70 G CALLEBAUT GOLD CHOCOLATE
2 TSP VANILLA SUGAR
1/4 TSP FINE SALT
50 G DICED, COLD BUTTER
Cook all ingredients except butter and salt in a saucepan over medium heat, stirring, until thickened, for approx. 10 minutes.
Remove the pan from the heat and add the butter and fine salt to the caramel, let it cool slightly for approx. 5 min.
Spread the warm caramel fudge on the base and place it in the fridge for at least 3 hours.
3 SHEETS OF GELATINE
JUICE OF 1 ORGANIC LEMON
100 G WHITE CHOCOLATE
200 G CREAM CHEESE
125 G ICING SUGAR
1/2 TSP VANILLA PASTE
300 G HEAVY CREAM 38%
Let all the ingredients come to room temperature on the kitchen counter.
Soak the gelatine in cold water for 5-10 minutes.
Heat the lemon juice to just below boiling point.
Squeeze the water out of the gelatine and melt it in the lemon juice
Allow the juice to cool until it is finger warm.
Meanwhile, whip the cream cheese, vanilla and icing sugar light and fluffy in a bowl.
Melt the chocolate in a bowl and carefully fold it into the cheese mixture.
Add the cooled lemon juice and stir it into the mixture until it is soft and smooth.
Whip the cream to soft peaks.
Fold the whipped cream into the cheese mixture.
Spread the cheese filling on top of the cake and place the cake in the fridge for 3-4 hours or overnight.
Carefully push the frozen mousse out of the moUld and place it on top of the cheesecake.
Let the mousse thaw in the fridge for a few hours or 30-60 minutes on the kitchen counter.
Decorate with fresh berries.