Strawberry Mousse Cake

Steps

1. 1

   Preheat oven to 320°F (160 °C) (160°C (325 °F)). Line the bottom of a 7-inch (18 cm) springform pan with parchment paper and lightly grease the pan. For an extra layer of protection against sticking, you can also line the sides of the pan with a strip of greased parchment paper.

2. 2

   In a small bowl, melt the 5 tablespoons of butter. Combine the melted butter with the 1.5 cups of finely crushed graham crackers and 2 tablespoons of sugar. Mix until the crumbs are completely coated.

3. 3

   Pour the mixture into the prepared springform pan. Press the crumbs firmly into the bottom of the pan and up the sides.

4. 4

   Bake the crust for 10 minutes, then remove from the oven and let cool completely.

   Start 10-minute timer
5. 5

   In a bowl, combine the strawberry puree, lime juice, and 1/4 cup of sugar. Set aside for at least 15 minutes, stirring several times to ensure the sugar is fully dissolved.

   Start 15-minute timer
6. 6

   Bloom the gelatin by pouring 1/4 cup of cold water into a small bowl and sprinkling the gelatin over the top. Allow it to sit for 5 minutes.

   Start 5-minute timer
7. 7

   Microwave the gelatin for 10 seconds, then stir. Repeat in short bursts until the gelatin has completely dissolved. If clumps remain, pour through a fine mesh sieve. Let cool slightly and then stir into the strawberry puree mixture.

   Start 10-second timer
8. 8

   Using an electric mixer, beat the cold heavy cream until stiff peaks form. Start on low speed and gradually increase to high as the cream begins to thicken.

9. 9

   Add half of the whipped cream to the strawberry puree. Use a spatula to gently fold the whipped cream into the puree by scraping the bottom of the bowl towards you and scooping the mixture over the top.

10. 10

    Repeat the folding process with the second half of the whipped cream until fully incorporated.

11. 11

    Pour the strawberry mousse into the cooled graham cracker crust. Refrigerate for at least 4 hours (or overnight) until the mousse is set.

    Start 4-hour timer
12. 12

    Release the springform clasp and remove the outer ring of the pan. Serve with additional whipped cream if desired.