One of my favourite filings for a cake. Fresh and sweet. You can use fresh strawberries if you make a cooled mousse – use 5 sheets of gelatin to 450gr of strawberries. But if making an entremet which calls for a frozen mousse to glaze, don’t be tempted to use fresh. I once had perfectly lovely mini entremet cakes collapse on my after defrosting because of the strawberry gelee. It was a waterfall, there was so much water coming from them. The crunchy base completely dissolved and everything collapsed. fresh strawberries do not like the freezer.
- 400gr strawberries – fresh or frozen
- 1 tbs balsamic vinegar (optional)
- 65gr sugar
- 4 sheets of gelatin
Combine the strawberries with the balsamic vinegar – if using – and the sugar in a sauce pan. Heat.
After a couple of minutes, the strawberries will have softened. Puree with a stick blender.
Cook for 3 more minutes.
Take the pan off the flame, leave to cool for 5 minutes.
Meanwhile, soak the gelatin for 5 minutes in cold water.
Squeeze the water from the gelatin and stir this into the strawberry puree.
Pour everything in a 30cm round cake tin which is lined with cling film. You can use a larger size tin if making small cakes or if you want a thinner layer.
Leave to set, then either cut out rounds or use the complete disc in a cake.