Strawberry Mousse Cake With Moscato D'asti Docg Gelèe

A RECIPE BY FRAMES OF SUGAR FOR DUCHESSA LIA


A fresh recipe and a very refreshing wine. Easy to make and even easier to taste! 


Follow us and discover how to make this wonderful strawberry mousse cake prepared by food blogger Frames of Sugar in collaboration with Duchessa Lia. And don't forget to pair it with an excellent glass of Moscato d'Asti Docg Duchessa Lia.


STRAWBERRY MOUSSE CAKE 
with Moscato d'Asti Docg Duchessa Lia gelèe



INGREDIENTS

Ingredients for a 22cm ⌀ springform pan


  • 5 medium yolks
  • 4 medium egg whites
  • 100 g granulated sugar (very fine grain)
  • 100 g flour

FOR THE MOUSSE

  • 500 g cold whipping cream
  • 250 g mascarpone cheese
  • 350 g strawberries
  • 120 g powdered sugar
  • 12 g gelatin sheets

For the strawberry and Moscato gelèe

TO DECORATE

  • 150 g fresh strawberries
  • edible flowers

PROCEDURE

Preheat oven to 220-230°C. Line a 22×28 cm rectangular baking sheet with parchment paper. Using a planetary mixer or an electric mixer and a large bowl, whisk the egg yolks with 40 grams of sugar for at least 10 minutes, until the mixture is fluffy. Beat the egg whites in another bowl, and when they become light and foamy, gradually add the remaining sugar, two tablespoons at a time, whisking continuously until the mixture is very firm and shiny.

Gently mix the egg white mixture into the beaten egg yolks using a spatula, stirring slowly from top to bottom. Add half of the sifted flour, maintaining a slow and gentle movement; add in the other half, without deflating the mixture. Pour the mixture into the baking tray lined with parchment paper and place in the center of the oven. Bake for about 10-12 minutes, until golden and firm to the touch. Place a sheet of parchment paper on the counter and delicately turn the biscuit dough over, then gently remove the parchment paper that is attached on the cake. Let cool and, using a 22cm cake ring (or with the edge of the springform pan), cut a circle from the dough and place it on a serving plate.

Prepare the mousse by soaking the gelatin sheets in cold water for at least 10 minutes. Cut the strawberries into pieces and heat them in a saucepan with 50 g of powdered sugar. Cook for 2 or 3 minutes over low heat, stirring continuously. Turn off heat, let it cool and blend it to obtain a smooth strawberry puree. Pass the mixture through a colander to remove the strawberry seeds.
Whip the cream, mascarpone cheese and the remaining powdered sugar until soft peaks appear.

Squeeze the gelatin and add it to the strawberry puree; if needed, heat the mixture to dissolve the gelatin sheets. Let it cool. Pour the strawberry puree into the cream and slowly mix using a spatula, stirring from top to bottom in order to incorporate the mixture and keep the whipping cream firm. Pour the strawberry mousse over the biscuit dough and evenly spread on the surface.

Refrigerate for 30 minutes.

Meanwhile, prepare the gelèe by soaking 7g of gelatin in cold water for at least 10 minutes. Slice the strawberries and heat them in a saucepan with 50 g of powdered sugar. Cook for 2 or 3 minutes over low heat, stirring continuously. Turn off heat and let the strawberries cool; then, blend the mixture to obtain a smooth puree. Remove the seeds by pouring the puree through a colander. Add Moscato d'Asti Docg Duchessa Lia to the strawberry puree and mix well. Squeeze the gelatin and add it to the strawberry puree; if needed, heat the mixture to completely dissolve the gelatin sheets. Gently pour the mixture over the mousse and spread the gelèe evenly along the edges.

Let it rest in the fridge for at least 6 hours. Serve with fresh strawberries and edible flowers.


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