Grind the biscuits into fine crumbs in a food processor.
Food processor
2
Add the butter (melted) and mix well.
3
Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.
Springform panRefrigerator
💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
To assemble
4
Dissolve the gelatin in the hot water and stir until completely dissolved.
⚙ Blooming gelatinBowl
💡Melt the soaked gelatin in hot liquid, and don't let it boil.
5
Melt the white chocolate over a pot of steaming water, stirring gently, and let it cool.
Double boiler (bain-marie)
6
Blend the strawberries, except a few for decoration, into a smooth puree.
Blender
7
Whip the cold cream with the powdered sugar to stiff peaks. Set aside.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
8
In a separate bowl, soften the cream cheese with the melted chocolate and with the puree of the strawberries, until smooth.
BowlSilicone spatula
💡Room-temperature cheese softens smoothly: cold cheese leaves lumps, and the hard mixing needed to break them up knocks the air out of the whipped cream.
9
Add the dissolved gelatin to the cheese mixture and whisk.
Whisk
10
Fold the whipped cream into the cheese mixture gently, in two or three additions.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
11
Pour the mousse over the base in the pan, smooth the top and chill at least 4 hours, until the mousse is set.
Springform panOffset spatulaRefrigerator
12
Before serving, decorate with the rest of the strawberries.
557calories
6 gprotein
41 gcarbs
40 gfat
● protein 5%● carbs 30%● fat 65%
Per serving (195 g), of 8 servings
For the Crumb Crust · To assemble ·
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⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
Gelatin: measured in tsp in this recipe: 1 tsp = 5 g · 335 kcal per 100 g · More about Gelatin →
Warm water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Warm water →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Blender· 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Double boiler (bain-marie)· Also works: Microwave (In short bursts; can burn) · Small saucepan (Very low heat; can burn)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
